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Thai-Style Stuffed Chicken Breast with Napa Cabbage Delight

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
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 fresh cilantro
2 tablespoons thai sweet chili sauce
2 limes, juice and zest of, divided
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 (14 ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko breadcrumbs
1/4 cup white sesame seeds, toasted

Nutritional information

1514
Calories
786 g
Calories From Fat
87.4 g
Total Fat
29.8 g
Saturated Fat
68.4 mg
Cholesterol
1577.1 mg
Sodium
125.9 g
Carbs
19.2 g
Dietary Fiber
24.7 g
Sugars
70.8 g
Protein
475g
Serving Size

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Thai-Style Stuffed Chicken Breast with Napa Cabbage Delight

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    Cuisine:

    The flavors were great, but it took a REALLY long time to make. I also had a lot of the flour and coconut milk dipping mixtures left. You only need about half. The panko and peanut mixture was about right. I won't be making this again as the end result didn't justify the amount of time it took to prepare.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Thai-Inspired Stuffed Chicken Breast and Napa Slaw, This incredibly delicious, aromatic, spicy and flavorful recipe was a national chicken cooking contest winner It was created by Michelle Anderson of Eagle, Idaho It is worth every minute of the preparation , The flavors were great, but it took a REALLY long time to make I also had a lot of the flour and coconut milk dipping mixtures left You only need about half The panko and peanut mixture was about right I won’t be making this again as the end result didn’t justify the amount of time it took to prepare , This incredibly delicious, aromatic, spicy and flavorful recipe was a national chicken cooking contest winner It was created by Michelle Anderson of Eagle, Idaho It is worth every minute of the preparation


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    Steps

    1
    Done

    In Large Bowl, Mix Together Rice, Coconut, Green Onion, Basil, Cilantro, Chili Sauce, 1 Tablespoon Lime Juice and Zest of 1 Lime.

    2
    Done

    Place Chicken Between 2 Sheets of Plastic Wrap; Pound to Even Thickness. Place Equal Amounts of Rice Mixture on Each Chicken Breast Half.

    3
    Done

    Wrap Chicken Around Filling; Secure With Wooden Pick.

    4
    Done

    in Glass Pie Plate, Mix Together Flour, Zest of 1 Lime, Salt and Pepper.

    5
    Done

    in Another Plate, Mix Coconut Milk and 2 Tablespoons Lime Juice.

    6
    Done

    in Third Plate, Mix Together Peanuts, Panko, Black and White Sesame Seeds.

    7
    Done

    Roll Chicken Breasts, One at a Time, First in Flour Mixture; Then in Coconut Milk Mixture and Finally, in Peanut Mixture, Coating Well.

    8
    Done

    in Shallow Baking Pan, Arrange Chicken, Seam Side Down; Place in 350f Oven.

    9
    Done

    Bake 30 Minutes or Until Juices Run Clear.

    10
    Done

    Place Slaw on Serving Platter.

    11
    Done

    Remove Wooden Picks and Add Chicken to Platter.

    12
    Done

    Garnish With Cucumber, Lime and Cilantro.

    13
    Done

    Thai-Style Slaw: in Large Bowl, Mix Together 3chunky Peanut Butter; Seasoned Rice Vinegar; Lime; and Thai Chili. Stir in Cilantro; Basil; Cabbage; Cucumber, Carrot, and Onion. Refrigerate.

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    Harper Day

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