Thai Breaded Chicken Filets

Ingredients

Contains: milk, wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 10 skinless, boneless chicken breast halves
• 4 green chile peppers, chopped
• 5 green onions, chopped
• 1 tablespoon grated lime zest
• 2 limes, juiced
• 3/4 cup chopped fresh cilantro
• 3 tablespoons fish sauce
• 1 lemon grass
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1 tablespoon prepared Dijon-style mustard
• 1 cup dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon toasted sesame seeds
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the tough outer layers of the lemon grass, then finely chop the tender inner stalk. In a bowl, combine it with the chopped green chile peppers, green onions, cilantro, lime zest, lime juice, fish sauce, sugar, 1 teaspoon salt and the Dijon-style mustard.

2. Place the chicken breast halves between sheets of plastic wrap and pound them to an even thickness of about 1/2 inch (1 cm). Cut each piece into filets if desired.

3. Put the chicken in a shallow dish or sealed bag, pour the marinade over it, turn to coat, and refrigerate for 30 minutes to 2 hours.

4. Preheat the oven to 400°F (204°C). Set a wire rack over a baking sheet.

5. In a shallow dish, mix the dry bread crumbs, grated Parmesan, toasted sesame seeds, and salt and pepper to taste.

6. Remove the chicken from the marinade and shake off the excess. Discard the used marinade. Press each piece into the crumb mixture until well coated on both sides.

7. Place the breaded chicken on the rack, leaving space between pieces. Bake for 18 to 20 minutes, until the thickest part reaches 165°F (74°C) and the coating is golden.

8. Rest the chicken for 3 minutes before serving.