An old favorite of mine is stuffed or filled chicken breasts cooked in liquid of one kind or another. The options are almost limitless; I’ve used pesto, mushrooms, sun-dried tomatoes, spinach, feta and even peanut butter for stuffing and cooked in balsamic vinegar, red wine and stock.
Seen as we are living in Thailand and get to savor new combinations of ingredients and tastes on a regular basis I decided to experiment with a new filling and cooking sauce inspired by some Thai flavors.
3 cloves of garlic, crushed and minced
1 red chili, sliced
3 sprigs of spring onion, the white and light green parts separated from the darker parts- mince two of the spring onions and slice the third on in half
3 kafir lime leaves, roughly copped
2 big shallots, sliced
juice of half a lime
2 chicken breasts, trimmed of the skin and fat
1 cup of flour
½ chicken stock cube
½ cup of warm water
½ cup of coconut milk
1 tablespoon curry powder
Heat a little oil in a saucepan over medium heat, when the oil is warm, add garlic and chili and fry quickly until fragrant. Add the rest of the ingredients (except the halved spring onion) and stir-fry it for about two minutes. Remove from heat and add the lime juice. Set aside.
Dissolve the stock cube in the warm water, add the curry powder and coconut milk and set aside.
Flatten your chicken breasts with one hand and make careful incisions in them with a sharp knife for the filling. Divide the stuffing between the two chicken breasts and insert half a sprig of spring onion in each. Close the breasts with one or two toothpicks. Season with a little salt.
Spread the flour out onto a flat surface and roll the breasts around in it till covered, shake of any excess flour and set aside. In the same saucepan you used for preparing the filling, add a little oil. Put the chicken breast in the saucepan and cook until a light golden brown. To this, add the liquid mixture and lower your temperature to a gentle simmer. Cover the saucepan slightly and cook the chicken until it is cooked through. I left it on for about 20 minutes.
The end result was superb. The flavors of the filling were pleasantly subtle, complimented by the curry flavored cooking sauce, the leftover sauce I poured over the steamed rice I served it with. The chicken breasts were also incredibly tender. Definitely one to try again.
Suggestions for Chicken Breasts with Thai flavors filling.
- depending on your personal tastes you can add more or less of any of the ingredients to change the flavor and of course you can add any other ingredients that may add to the end result.
- the dark green parts of the spring onions can be used as garnish and a little bit of curry powder sprinkled around a side of the plate adds to the presentation
- keep a small dish handy for discarding the toothpicks