First Place Winner: Thai-Inspired Stuffed Chicken B

Name: First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice, cooked; 1/2 shredded coconut; 2 green onions, finely sliced; 1/2 cup finely chopped fresh Thai basil leaves; 1/2 cup finely chopped fresh cilantro leaves; 2 tablespoons Thai chili sauce; 2 limes, juiced and zested, divided; 4 boneless, skinless chicken breast halves; 2 cups all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 1 (14-ounce) can coconut milk; 1 cup chopped roasted peanuts; 3/4 cup panko crumbs; 1/4 cup white sesame seeds, toasted; 1/4 cup black sesame seeds, toasted; 3/4 cup chunky peanut butter; 1/4 cup seasoned rice vinegar; 1 lime, juiced; 1 Thai chili, finely minced; 1/2 cup fresh cilantro leaves; 1/2 cup freshly chopped basil leaves; 1 napa cabbage, finely sliced; 1 English cucumber, coarsely grated; 1 carrot, grated; 1/2 red onion, finely diced; 1/2 English cucumber, thinly sliced; 1 lime, wedged; Cilantro sprigs

Servings: persons

1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced
1/2 English cucumber, thinly sliced
1 lime, wedged
Cilantro sprigs

1
In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime.
2
Place chicken between 2 sheets of plastic wrap and pound to even thickness.
3
Place equal amounts of rice mixture on each breast half.
4
Wrap chicken around filling, securing with toothpicks.
5
In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
6
In another plate, mix coconut milk, and 2 tablespoons lime juice.
7
In third plate, mix together peanuts, panko, black and white sesame seeds.
8
Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well.
9
In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven.
10
Bake 30 minutes or until juices run clear.
11
In a large bowl mix together all ingredients and refrigerate.
12
Place slaw on serving platter, removed picks from chicken and add chicken to plate.
13
Garnish with cucumber, lime and cilantro.

1375

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 cup jasmine rice, cooked, 1/2 shredded coconut, 2 green onions, finely sliced, 1/2 cup finely chopped fresh Thai basil leaves, and more.

Yes, First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions