Best 2 First Place Winner Thai Inspired Stuffed Chicken Breast And Slaw Recipes

**First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw**

Indulge in a culinary masterpiece that combines the vibrant flavors of Thailand with the comforting goodness of a classic stuffed chicken breast. This winning dish tantalizes your taste buds with a harmonious blend of sweet, savory, and tangy notes. Perfectly cooked chicken breasts are generously stuffed with a fragrant mixture of lemongrass, ginger, garlic, and aromatic Thai herbs. The chicken is then grilled to perfection, resulting in a juicy and tender interior with a tantalizingly crispy skin. Accompanying the succulent chicken is a refreshing and crunchy slaw made from crisp cabbage, carrots, and bell peppers, tossed in a tangy Thai-inspired dressing. This delightful dish strikes a perfect balance between flavors and textures, making it an absolute delight for your palate. So, prepare to embark on a culinary journey to Thailand with this first-place winning stuffed chicken breast and slaw.

Let's cook with our recipes!

FIRST PLACE WINNER: THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW

First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced
1/2 English cucumber, thinly sliced
1 lime, wedged
Cilantro sprigs

Steps:

For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
For slaw: In a large bowl mix together all ingredients and refrigerate.
To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

THAI CHICKEN COLESLAW

Thai Chicken Coleslaw image

My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons honey
1 tablespoon Sriracha chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD:
1 package (14 ounces) coleslaw mix
1-1/2 cups shredded rotisserie chicken, chilled
4 green onions, chopped
1/4 cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

Steps:

For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.

Tips:

Use a variety of vegetables in your slaw. This will add color, texture, and flavor to the dish. Some good options include shredded cabbage, carrots, red onion, bell pepper, and cucumber.

For a creamy slaw, add a mayonnaise-based dressing. If you prefer a lighter dressing, use a vinaigrette or a yogurt-based dressing.

To make the stuffed chicken breasts, use a boneless, skinless chicken breast that is pounded thin. This will help the chicken cook evenly.

Season the chicken breasts with your favorite herbs and spices. Some good options include garlic powder, onion powder, paprika, and cumin.

Stuff the chicken breasts with a mixture of your favorite vegetables, herbs, and cheeses. Some good options include spinach, sun-dried tomatoes, and feta cheese.

Bake the stuffed chicken breasts in a preheated oven until they are cooked through. The cooking time will vary depending on the size of the chicken breasts.

Serve the stuffed chicken breasts with your favorite sides, such as slaw, roasted vegetables, or mashed potatoes.

Conclusion:

This recipe for Thai-Inspired Stuffed Chicken Breast and Slaw is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are stuffed with a flavorful mixture of vegetables, herbs, and cheeses, and they are then baked in a preheated oven until they are cooked through. The slaw is a refreshing and tangy side dish that is perfect for complementing the chicken breasts. This recipe is sure to be a hit with your family and friends.