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Thai-inspired Breaded Chicken Fillets
Recipe by:
Shabern T.
Chicken is marinated in a chilli, lime and lemon grass mixture before it's coated with sesame breadcrumbs and baked. The Thai flavours work well if you want chicken for an Asian-inspired crisp green salad - a perfect light lunch or summer supper.
Ready in 30 mins
Saved by 48 cook(s)
Ingredients
Serves: 10
- 4 green chillies, chopped
- 5 spring onions, chopped
- 1 tablespoon grated lime zest
- 2 limes, juiced
- 1 bunch fresh coriander, chopped
- 3 tablespoons fish sauce
- 1 lemon grass stalk
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 1 tablespoon mustard
- 10 skinless, boneless chicken breast fillets
- 60g (2 oz) dried breadcrumbs
- 1 tablespoon grated Parmesan
- 1 tablespoon toasted sesame seeds
- salt and freshly ground black pepper to taste
Not quite right? Check out these similar recipes!
Preparation method
Prep: 10 mins | Cook: 20 mins1.
In a food processor, combine chillies, spring onions, lime zest and juice, half of the coriander, fish sauce, lemon grass, salt, sugar and mustard. Blend until smooth. Rinse chicken and place in a bowl with blended ingredients. Refrigerate for 1 to 4 hours.
2.
Preheat oven to 180 C / Gas mark 4.
3.
In a shallow dish or bowl, mix together the breadcrumbs, remaining coriander, Parmesan, sesame seeds and salt and pepper to taste. Remove chicken from marinade (disposing of any remaining marinade) and dredge in breadcrumb mixture until well coated on both sides.
4.
Place coated chicken in a lightly greased baking dish (if desired, drizzle with olive oil on top for a crisp finish) and bake for 20 minutes, or until chicken is cooked through and juices run clear.
Tip:
This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for a starter. And either in strips or whole, it's perfect for an Asian-inspired green salad. Leftovers are scrumptious inside a wrap with crisp lettuce and bean sprouts.
Provided by:Allrecipes
Last updated:
14 Mar 2013
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