I am a huge fan of Asian flavor profiles. Ginger, soy, garlic and the works…I can’t get enough. Considering my infatuation, it felt fitting to combine these flavors with another love–stuffed chicken. The result? This Thai Stuffed Chicken with Cilantro, Ginger and Almond Marinade. You know that Thai peanut sauce you love–well, I revamped it with some almond for a fun little twist. A little sweet with a touch of spice and some tang to round it out–this recipe offers a whole lotta flavor!
I know, this is not quite as simple as the majority of the recipes that grace the pages of this blog though I can guarantee you it is well worth the extra time (a few minutes, maybe!?). Dinner will be on the table in 30 minutes–that’s doable! Here is the deal:
While stuffed chicken might feel like a bit of a to-do but it is actually easier that it looks. It is also really versatile and feels fancy and decadent. Here is to how-to:
- Take a boneless-skinless chicken breast and place it flat on your cutting board.
- Using a sharp knife, make a small, cut in the thickest part of the breast. Imagine that you are slicing open the breast, lengthwise. Work slowly, gently making small slices to gradually butterfly open the breast all the while keeping the “binding” in tact (image opening a book).
- Stuff the darn thing! Two tablespoons of filling will do the trick!! I love using vegetables like frozen, defrosted chicken, roasted peppers, arugula, tomatoes and more!
- Flavor it–you might add some cheese or maybe a sauce like marinara, pesto or herbs and spices. Whatever you choose–this is your opportunity to take the flavor to another level.
- Seal the deal. Fold the top of the breast over the filling–tuck all that goodness in and secure it with a toothpick–it makes your life easier. Trust me. You don’t want to end up chasing the filling around the pan.
- Sear it. Using a hot pan, sear the chicken on both sides. Don’t worry about cooking it through. The oven will do that for you!
- Into the oven it goes! You might consider tossing a pan of asparagus of broccoli in with it–the cook time is the same! Bonus–you can sit back and pour yourself a glass of wine.
Oh, and the marinade–you’ll want to save some of that for later. It is really delicious and makes for a great sauce, salad dressing and them some!
- 6, boneless, skinless chicken breast (cut a slit lengthwise on each breast to butterfly open)
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrot
- 1 cup shredded Napa cabbage
- 1 tablespoon coconut oil
- 1/4 cup fresh cilantro, chopped (garnish)
- Almond Marinade
- 1 tablespoon almond butter
- 1 tablespoons coconut oil, melted
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 teaspoon fresh ginger, grated
- 1/4 cup fresh cilantro, packed tightly
- Pinch red pepper flakes
- Salt and pepper to taste
- Cilantro to garnish
- In a blender, combine all of the marinade ingredients.
- Divide the marinade in half. Place half in a medium sized bowl and refrigerate the rest.
- Place the chicken in the bowl with the marinade. Cover and refrigerate for one hour.
- Set oven to 400.
- Remove chicken from marinade and place on a clean work surface. Stuff each breast with even amounts of raw carrot, pepper and cabbage. Use a toothpick to hold closed.
- Using a grill pan or sauté pan, heat the coconut oil over medium-high heat.
- Sear the chicken (top side down to start) for 2-3 minutes to brown. Once browned, place the whole pan in the oven and back for 8-10 minutes to cook through.
- Serve over rice with remaining marinade. Garnish with Cilantro.