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1
Begin by heating a large skillet on medium heat.
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2
Add the rice to the dry skillet, and begin to toast the rice.
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3
This should take about ten minutes.
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4
Make sure to shake the pan to make sure all sides of the rice get toasted.
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5
Once fully toasted and golden, remove the rice from the skillet, and place in your spice grinder, grinding into a medium crumb.
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6
I say medium as you do not want a dust you still want some of the texture of the rice.
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7
Next, get two large sheets of plastic wrap and lay the chicken breast on one piece, cover it with the other, and pound it out with your meat mallet.
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8
Pound the chicken breasts from the middle, outward, pounding to about a quarter inch thick.
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9
Repeat with the second chicken breast.
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10
Preheat your oven to 425 degrees F.
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11
Next we will get the dredging station together.
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12
Get three dishes ready.
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13
To one add the flour, the next add the beaten eggs and water, and the next the rice crumbs.
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14
Lay out the chicken, add the basil leaves, kaffir lime leaves, some of the lime zest, and the chilies.
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15
Roll into a log shape, and secure with two toothpicks.
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16
Roll the chicken into the flour, then then egg wash, then the rice crumbs.
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17
Repeat with the other piece of chicken.
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18
Lightly drizzle the bottom of a baking sheet with a bit of olive oil.
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19
Place a chicken log onto the baking sheet, and drizzle more oil on top of the chicken.
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20
Repeat with the other chicken roll.
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21
Place in the preheated oven for about 25-30 minutes, or until your chicken is fully cooked, and the crust is a nice golden brown.
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22
Remove the toothpicks, slice, and serve.
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23
Garnish with lime wedges.
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24
The flavor of this chicken has Thai flavors written all over it.
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25
The great lime taste from the zest, and the aroma from the kaffir lime leaves is pretty amazing.
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26
Just the right amount of heat, and the texture from the rice breadcrumbs really make this dish a home run.
