Thai Chicken
Ingredients:
10 skinless, boneless chicken breast halves
4 green chilli peppers, chopped
5 green onions, chopped
1 tbsp grated lime zest
2 limes, juiced
3/4 cup chopped fresh cilantro
3 tbsp fish sauce
1 lemon grass
1 tsp salt
2 tsp white sugar
1 tbsp prepared Dijon-style mustard
1 cup dry bread crumbs
1 tbsp grated Parmesan cheese
1 tbsp toasted sesame seeds
Salt and pepper to taste
Preparation:
In a food processor, combine chilli peppers, green onions, lime zest and juice,
1/2 of the cilantro, fish sauce, lemon grass, salt, sugar and mustard.
Blend until smooth.
Rinse chicken and cut to appropriate serving size.
Place in a bowl with blended ingredients and refrigerate for 1 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a shallow dish or bowl mix together the bread crumbs, cilantro, cheese,
sesame seeds and salt and pepper to taste.
Remove chicken from marinade (disposing of any remaining marinade) and roll
in crumb mixture until well coated on both sides.
Place coated chicken in a lightly greased 9×13 inch baking dish (if desired, dab
with olive oil on top for a crisp finish) and bake at 350 degrees F (175 degrees F)
for 20 minutes or until chicken is cooked through and juices run clear.
You can make a dipping sauce by blending 2 green chilli peppers with some fish
sauce and sugar and topping the blend with some sesame seeds.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
