First place winner: Thai-inspired stuffed chicken breast and slaw

  • Preparation Time15 mins
  • Cooking Time30 mins
  • DifficultyEasy
140g jasmine rice, cooked
35g desiccated coconut
2 spring onions, finely sliced
small handful finely chopped fresh Thai basil leaves
small handful finely chopped fresh coriander leaves
2 tbsp Thai chilli sauce
2 limes, juiced and zested
4 boneless chicken breast halves
380g plain flour
1 tsp sea salt
1/4 tsp fresh ground white pepper
1) In a large bowl, mix the rice, coconut, spring onion, basil, coriander seeds, chilli sauce, 1 tbsp lime juice, and zest from 1 lime. Place chicken between 2 sheets of cling film and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together plain flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tbsp lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds.

2) Roll chicken breasts, 1 at a time, first in plain flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in a 180C/Gas mark 4 oven. Bake 30 minutes or until juices run clear.

3) For the slaw: In a large bowl mix together all ingredients and refrigerate.

4) Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and coriander.

Home Cook: A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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