Thai Breaded Chicken Fillets

I haven't updated this in awhile. It isn't for a lack of cooking, because trust me, I have been cooking. But it's just a lack of free time mostly. I try to update in the evenings, but lately my evenings are filled with homework. Unfortunately, as this blog is so aptly named, my law work is important to me and has to take precedence over things that I just do for fun.

So I still am cooking, because that is a matter of survival... but updating is just going to be slow as I find time to do it.

This chicken recipe is delicious. I served the Thai chicken fillets with stir-fried mushrooms and corn and a cold noodle salad. I won't be sharing the noodle recipe though, because I didn't like it all that much. The chicken on the other hand will be making a home in my recipe box.

Thai Breaded Chicken Fillets

Ingredients

8 oz boneless skinless chicken breast halves, cut into nugget sized pieces

1 jalapeno, chopped

1 green onion, chopped

1/2 tsp grated lime zest

1/2 lime, juiced

2 tbsp cilantro, chopped

1 3/4 tsp fish sauce

1/4 lemon grass stalk

1/4 tsp salt

1/2 tsp white sugar

1/2 tsp Dijon mustard

3 tbsp bread crumbs

1/2 tsp grated Parmesan cheese

Directions

1. In a food processor combine jalapeno, green onion, lime zest, lime juice, 1/2 of the cilantro, fish sauce, lemon grass, salt, sugar, and mustard. Blend until smooth. Place the chicken in a bowl with the blended sauce. Place in the refrigerator and marinate for an hour.

2. Preheat the oven to 350.

3. In a shall dish mix together the bread crumbs, cilantro, cheese, and salt and pepper to taste. Remove the chicken from the marinade and roll in the bread crumbs, until evenly coated.

4. Place chicken in a greased pan. Rub a tiny bit of olive oil on top of the chicken. Bake for 20 minutes.

CALORIES: 151 calories

CHOLESTEROL: 60 milligrams
FAT: 2 grams