Thai-Inspired Stuffed Chicken Breast and Napa Slaw Recipe

Name: Thai-Inspired Stuffed Chicken Breast and Napa Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 1 cup cooked jasmine rice; ½ cup shredded coconut; 2 green onions, finely sliced; ½ cup finely chopped Thai basil; ½ cup finely chopped fresh cilantro; 2 tablespoons Thai sweet chili sauce; 2 limes, juice and zest of, divided; 2 cups flour; 1 teaspoon kosher salt; ½ teaspoon white pepper; 1 (14 ounce) can coconut milk; 1 cup chopped roasted peanuts; ¾ cup panko breadcrumbs; ¼ cup white sesame seeds, toasted; ¼ cup black sesame seed, toasted; 12 English cucumber, thinly sliced; lime wedge; cilantro; ¾ cup chunky peanut butter; ¼ cup seasoned rice vinegar; 1 lime, juice of; 1 finely minced Thai chile; ½ cup chopped fresh cilantro; ½ cup chopped fresh basil; 1 napa cabbage, finely sliced; 1 English cucumber, coarsely grated; 1 grated carrot; 12 red onion, finely diced

Servings: persons

4 boneless skinless chicken breast halves
1 cup cooked jasmine rice
½ cup shredded coconut
2 green onions, finely sliced
½ cup finely chopped Thai basil
½ cup finely chopped fresh cilantro
2 tablespoons Thai sweet chili sauce
2 limes, juice and zest of, divided
2 cups flour
1 teaspoon kosher salt
½ teaspoon white pepper
1 (14 ounce) can coconut milk
1 cup chopped roasted peanuts
¾ cup panko breadcrumbs
¼ cup white sesame seeds, toasted
¼ cup black sesame seed, toasted
12 English cucumber, thinly sliced
lime wedge
cilantro
¾ cup chunky peanut butter
¼ cup seasoned rice vinegar
1 lime, juice of
1 finely minced Thai chile
½ cup chopped fresh cilantro
½ cup chopped fresh basil
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 grated carrot
12 red onion, finely diced

1
In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
2
Place chicken between 2 sheets of plastic wrap; pound to even thickness.
3
Place equal amounts of rice mixture on each chicken breast half.
4
Wrap chicken around filling; secure with wooden pick.
5
In 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, one 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; place in 350F oven.
10
Bake 30 minutes or until juices run clear.
11
Place slaw on serving platter.
12
Remove wooden picks and add chicken to platter.
13
Garnish with cucumber, lime and cilantro.
14
Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili.
15
Stir in cilantro; basil; cabbage; cucumber, carrot, and onion.
16
Refrigerate.

1528

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 29 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1 cup cooked jasmine rice, ½ cup shredded coconut, 2 green onions, finely sliced, and more.

Yes, Thai-Inspired Stuffed Chicken Breast and Napa 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.

Thai-Inspired Stuffed Chicken Breast and Napa Slaw

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