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1
Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
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2
Lay a piece of chicken smooth-side down on the work surface.
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3
Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste.
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4
Trim and halve the scallions lengthwise.
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5
Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends.
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6
Top with 2 or 3 pieces of the red and yellow peppers.
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7
Roll the chicken around the vegetables into a tight cylinder.
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8
Thread a wooden skewer through the seam of the roll to seal.
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9
Repeat with the remaining chicken and vegetables to make 4 rolls.
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10
These can be made up to 24 hours ahead and refrigerated.
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11
Preheat the oven to 425 degrees F.
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12
Heat the oil in an oven-proof nonstick skillet over high heat.
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13
Season the rolls with salt and pepper, to taste.
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14
Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes.
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15
Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more.
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16
Meanwhile, make the sauce.
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17
Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
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18
To serve: Carefully remove the skewers, taking care to keep the rolls intact.
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19
Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers.
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20
Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
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21
--Spraying or lightly brushing the parchment or waxed paper that is used when pounding the chicken makes flattening the meat a snap.
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22
--Coconut milk, a common ingredient in Thai food, although delicious, is a major source of hidden fat.
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23
Per skewer: 39 calories Total fat: 1.44 grams Saturated fat: 0.19 Carbohydrates: 0.88 grams
