Thai Stuffed Chicken Breast & Slaw

The flavors in this dish are wonderful and justify the extra ingredients and time to make. The flavors are unique and give the impression of gourmet rather than comfort food and even though the recipe did not originate in Thailand, it captures the essence of Thai cuisine.


  • [c] 1 (14-ounce) coconut milk  ·  1 can 
  • [s] carrot, grated  ·  1 whole 
  • [s] green cabbage, finely sliced  ·  6 cups 
  • [s] basil leaves, freshly chopped  ·  ½ cup 
  • [s] fresh cilantro leaves  ·  ½ cup 
  • [s] sweet Thai chili sauce  ·  2 tablespoons 
  • [s] limes juiced  ·  2 whole 
  • [s] seasoned rice vinegar  ·  ¼ cup 
  • [s] chunky peanut butter  ·  ½ cup 
  • [c] white sesame seeds, toasted  ·  ¼  cup 
  • [c] Panko breadcrumbs  ·  ¾  cup 
  • [c] chopped roasted peanuts  ·  1 cup 
  • [c] 1 cup jasmine rice, cooked  ·  1 cup 
  • [c] black pepper  ·  ½ teaspoon 
  • [c] kosher salt  ·  1 teaspoon 
  • [c] all-purpose flour  ·  1 cup 
  • [c] large, boneless, skinless chicken breast halves  ·  4 whole 
  • [c] limes  ·  3 whole 
  • [c] Sweet Thai chili sauce  ·  4 tablespoons 
  • [c] fresh cilantro leaves, finely chopped  ·  ½ cup 
  • [c] fresh basil leaves, finely chopped  ·  ½ cup 
  • [c] green onions, finely sliced  ·  3 whole 
  • [c] shredded coconut  ·  ¼ cup 


You need to make a pocket in each chicken breast so place a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Take care to cut in a direction away from your hand holding the chicken.

Roll each lime firmly on the counter top to help break segments in the fruit; this will help release the juice. If your limes are still not cooperating and producing little juice, microwave (whole) for 10-15 seconds. In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce and juice from 1 lime.

Using a spoon, gently stuff equal amounts of rice mixture on each breast half. Close the opening with toothpicks.

In a glass pie plate, mix together flour, salt and pepper.

In another plate, mix coconut milk and 2 Tbsp of lime juice.

In a third plate, mix together peanuts, Panko and white sesame seeds.

Roll chicken breasts, one at a time, first the flour mixture, then in the coconut milk mixture and finally in the peanut mixture, coating well.

Arrange chicken in a shallow baking pan, seam side down and place in 350 degree F oven. Bake 30 minutes or until the chicken is cooked and the filling is hot.

Directions for making the Slaw:-

Make the dressing by mixing the peanut butter, rice vinegar and sweet chili sauce in a large bowl. Then mix together all remaining ingredients and toss with desired amount of the dressing and refrigerate.

To serve, place slaw on serving platter, remove tooth picks from chicken and add chicken to plate. Serve with Williamson Wines Sauvignon Blanc.

NOTE: Ingredients [c] = Chicken [s] = Slaw

NOTE: Panko is a variety of flaky bread crumb made from bread without crusts used in Japanese cuisine. Panko has a crisper, airier texture than most types of breading found in Western cuisine. Panko is produced worldwide and is available in Asian markets and specialty stores but it is also becoming increasingly available in many large supermarkets.

Joy Sauvignon Blanc

Joy Sauvignon Blanc

Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.