Thai-Inspired Stuffed Chicken Breast and Napa Slaw

PROS

The Thai-inspired stuffed chicken breast and Napa slaw is a delicious and flavorful meal that is perfect for any occasion.
It is easy to make and can be served for lunch or dinner.

The meal is full of protein, vitamins, and minerals to keep you feeling full and satisfied.

CONS

The meal is moderately high in calories and fat due to the use of peanut butter and coconut milk.

The use of white flour and breadcrumbs also adds refined carbs to the meal.

Individuals with nut allergies should use caution when preparing and consuming this meal.

HEALTH & BENEFITS

The Thai-inspired stuffed chicken breast and Napa slaw is a great source of lean protein, which can help support muscle growth and repair.
The meal is also rich in vitamins and minerals, including vitamins A, C, and K, as well as calcium and iron.
The use of Thai basil, cilantro, and chili peppers in this recipe has been linked to providing anti-inflammatory and antioxidant benefits to the body.

	4 boneless skinless chicken breast halves
	1 cup cooked jasmine rice
	1/2 cup shredded coconut
	2 green onions , finely sliced
	1/2 cup finely chopped Thai basil
	1/2 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
	1/2 teaspoon white pepper
	1 can coconut milk
	1 cup chopped roasted peanuts
	3/4 cup panko breadcrumbs
	1/4 cup white sesame seeds , toasted
	1/4 cup black sesame seed , toasted
	1/2 English cucumber , thinly sliced
	lime wedge
	cilantro
	3/4 cup chunky peanut butter
	1/4 cup seasoned rice vinegar
	1 lime , juice of
	1 finely minced Thai chile
	1/2 cup chopped fresh cilantro
	1/2 cup chopped fresh basil
	1 napa cabbage , finely sliced
	1 English cucumber , coarsely grated
	1 grated carrot
	1/2 red onion , finely diced

1.	Preheat oven to 375°F (190°C).
2.	In a large bowl, mix together the cooked jasmine rice, shredded coconut, sliced green onions, Thai basil, cilantro, Thai sweet chili sauce, and juice and zest of 1 lime.
3.	Butterfly each chicken breast half by cutting into the thickest part of the breast and opening it up like a book.
4.	Spoon the rice mixture onto one half of each chicken breast, then fold the other side over and secure with toothpicks.
5.	In a shallow bowl, mix together the flour, kosher salt, and white pepper.
6.	Pour the coconut milk into another shallow bowl.
7.	In a third shallow bowl, mix together the chopped roasted peanuts, panko breadcrumbs, white sesame seeds, and black sesame seeds.
8.	Dip each stuffed chicken breast in the flour mixture, then coat in the coconut milk, and finally in the breadcrumb mixture.
9.	Place the chicken breasts on a baking sheet lined with parchment paper.
10.	Bake for 30-35 minutes, until the chicken is cooked through and the crust is golden brown.
11.	Meanwhile, in a large bowl, whisk together the chunky peanut butter, seasoned rice vinegar, lime juice, and finely minced Thai chile.
12.	Add the chopped cilantro and basil, napa cabbage, grated cucumber, grated carrot, and finely diced red onion, and toss to combine.
13.	To serve, divide the Napa slaw among plates, top with the baked chicken breasts, and garnish with lime wedges and additional cilantro.

Thai-Inspired Stuffed Chicken Breast and Napa Slaw

Thai-Inspired Stuffed Chicken Breast and Napa Slaw

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