Thai-Inspired Stuffed Chicken Breast and Slaw Recipe

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Once the chicken is done baking, layer it on the coleslaw mixture.

Photo by GettyImages/alex_skp

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4 servings SERVINGS

Ingredients

Thai-style Slaw:

3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
Juice of 1 lime
1 finely minced Thai chile
1/2 cup chopped cilantro
1/2 cup chopped basil
1 Napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced

Chicken:

1 cup cooked jasmine rice
1/2 cup shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped Thai basil
1/2 cup finely chopped cilantro
2 tablespoons Thai chili sauce
2 limes, juice and zest, divided
4 boneless, skinless chicken breast halves
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 can (14 ounces) coconut milk
1 cup chopped roasted peanuts
3/4 cup panko
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
1/2 English cucumber, thinly sliced
Lime wedges
Cilantro

Directions

To make Thai-style Slaw: Mix peanut butter, rice vinegar, juice and chile. Add remaining ingredients; refrigerate.

To make chicken: Combine rice, coconut, onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and all of zest of 1 lime. Place chicken between 2 sheets of plastic wrap; pound to even thickness. Divide rice mixture between chicken; wrap chicken around filling; secure with wooden pick. Heat oven to 350°F.

In a pie plate, mix flour, zest of 1 lime, salt and pepper. In another pie plate, mix coconut milk with 2 tablespoons lime juice. In a third pie plate, mix peanuts, panko and sesame seeds.

Roll chicken in flour mixture, then coconut milk mixture, then peanut mixture, coating well. Place, seam side down, in a pan; bake for 30 minutes, or until juices run clear. Remove picks.

Place slaw on a serving platter; add chicken. Garnish with cucumber, lime and cilantro.This recipe originally aired in the July 2006 issue of Heart of the Home.

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