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Stuffed Breast 10

A home-style Stuffed Breast 10 made with Cooked Jasmine Rice, Thai Chili Sauce, Flour, Kosher Salt, and Ground White Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 1 can

Method (preview)

1. 1

   In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.

2. 2

   Place chicken between 2 sheets of plastic wrap; pound to even thickness.

3. 3

   Place equal amounts of rice mixture on each chicken breast half.

4. 4

   Wrap chicken around filling; secure with wooden pick.

5. 5

   In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.

6. 6

   In another plate, mix coconut milk and 2 tablespoons lime juice.

7. 7

   In third plate, mix together peanuts, panko, black and white sesame seeds.

8. 8

   Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.

9. 9

   In shallow baking pan, arrange chicken, seam side down; place in 350 F. oven.

10. 10

    Bake 30 minutes or until juices run clear.

11. 11

    Place slaw on serving platter; remove wooden picks and add chicken to platter.

12. 12

    Garnish with cucumber, lime and cilantro.

13. 13

    Serve with Slaw.

14. 14

    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.

15. 15

    Refrigerate.