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

Chicken Coconut Soup and Stir-Fried Mushrooms and Corn

YUM YUM YUM.

I just moved this weekend and while I made something the second night in the house, it was a repeat sandwich. Obviously it's a much loved sandwich if I am repeating recipes (actually, anything that gets posted on here will eventually be made again because I'm not posting my fails), but this was the first brand new, never tested recipe I ate in my new house.

The kitchen is already unpacked. It's the first room so far that is functioning. But I'm such a food lover. I love to eat. And I really don't like eating out all that often. So I really needed to get my kitchen functioning instead of digging through boxes every time I needed a spatula.

This first untested meal was absolutely delicious. Despite how hot it is outside, the soup was really refreshing, probably because of the coconut.

I apologize the picture isn't more appetizing and that I didn't spoon the soup into the bowl without getting it all up the sides. I am not the neatest person in the world. But forget the picture and make the soup. And the corn/mushrooms.

And of course, this soup recipe is going to be entered into Kahakai Kitchen's Souper Sunday!

Chicken Coconut Soup

Ingredients
1 14-oz can coconut milk
2 cups vegetable broth
6 quarter-size sliced ginger
1 stalk lemongrass, chopped into 1-inch pieces
1 lb boneless skinless chicken breasts, chopped into 1-inch chunks
1 cup sliced mushrooms
1 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1 tsp chili paste

1. In a saucepan combine coconut milk, vegetable broth, ginger, and lemongrass. Bring to a boil.

2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer for 10 minutes, until the chicken is cooked all the way.

3. Remove the lemongrass. Enjoy!

* serves 4

CALORIES: 208 calories
CHOLESTEROL: 63 milligrams
FAT: 8 grams
SODIUM: 629 milligrams

Stir-Fried Mushrooms and Corn

1 tbsp cooking oil
2 cloves garlic, minced
1/2 onion, diced
1 cup frozen corn kernels
4 oz sliced mushrooms
1/2 tbsp fish sauce
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp flour
1 1/2 tbsp water

1. Heat the oil in a large skillet. Cook the garlic until browned, for about 5 minutes. Add the onion and cook until translucent. Add the mushrooms and corn and cook until the corn is warm all the way through. Pour the fish sauce, soy sauce, and oyster sauce into the mushroom mixture.

2. Whisk the water and flour together until the flour has dissolved into the water. Pour into the mushroom mix and cook until the sauce has thickened.

* serves 2

CALORIES: 146 calories
CHOLESTEROL: 0 milligrams
FAT: 8 grams
SODIUM: 670 milligrams