Thai-Inspired Stuffed Chicken Breast and Slaw Recipe

Make this award-winning chicken when you are craving chicken, this stuffed chicken breast is just what the taste buds need.

July 2007

  • chicken
    Once the chicken is done baking, layer it on the coleslaw mixture.
    Photo by GettyImages/alex_skp
  • chicken

Yield: 4 servings

Michelle Anderson's Thai-Inspired Stuffed Chicken Breast and Slaw was the winning dish at the 47th National Chicken Cooking Contest.


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


  • 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


  1. To make Thai-style Slaw: Mix peanut butter, rice vinegar, juice and chile. Add remaining ingredients; refrigerate.
  2. 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.
  3. 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.
  4. 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.
  5. 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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