Perdue
Thai-Inspired Stuffed Chicken Breast and Slaw
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

Thai-Inspired Stuffed Chicken Breast and Slaw

Thai-Inspired Stuffed Chicken Breast and Slaw

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Cholesterol mg 0%
Sodium mg 0%
Total Carbs g 0%
Dietary Fiber g 0%
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
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
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
Thai-style Slaw: recipe follows
1/2 English cucumber, thinly sliced
Lime wedges
Cilantro
Instructions
1 In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime. 

TIP: Thai-style Slaw:  In large bowl, mix together 3/4 cup chunky peanut butter; 1/4 cup seasoned rice vinegar; juice 1 lime; and 1 finely minced Thai chili.  Stir in 1/2 cup chopped cilantro; 1/2 cup chopped basil; 1 Napa cabbage, finely sliced; 1 English cucumber, coarsely grated; 1 carrot, grated; and 1/2 red onion, finely diced. Refrigerate. * 47th Winner of National Chicken Cooking Contest 2007, Courtesy of National Chicken Council
2 Place chicken between 2 sheets of plastic wrap; pound to even thickness.  Place equal amounts of rice mixture on each chicken breast half.  Wrap chicken around filling; secure with wooden pick. 
3 In glass pie plate, mix together flour, zest of 1 lime, salt and pepper. 
4 In another plate, mix coconut milk and 2 tablespoons lime juice. 
5 In third plate, mix together peanuts, panko, black and white sesame seeds.  Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well. 
6 In shallow baking pan, arrange chicken, seam side down; place in 350° F. oven.  Bake 30 minutes or until juices run clear.
7 Place slaw on serving platter; remove wooden picks and add chicken to platter.   Garnish with cucumber, lime and cilantro.