Breaded Thai Fusion Chicken Breast

    30 mins

    A fusion dish with Thai ingredients of cilantro, lemongrass, fish sauce married with western breading flavours of parmesan cheese, dijon mustard and breadcrumbs. Truly a delicious east meets west experience. Serve it with your favourite salsa, salad or use it in a sandwich!

    33 people made this

    Serves: 10 

    • 4 green chillies, chopped
    • 5 spring onions, chopped
    • 1 tablespoon finely grated lime rind
    • 2 limes, juiced
    • 1 bunch fresh coriander, chopped
    • 3 tablespoons fish sauce
    • 1 lemon grass stalk
    • 1 teaspoon salt
    • 2 teaspoons caster sugar
    • 1 tablespoon mustard
    • 10 skinless, boneless chicken breast fillets
    • 60g (½ cup) dried breadcrumbs
    • 1 tablespoon grated Parmesan
    • 1 tablespoon toasted sesame seeds
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a food processor, combine chillies, spring onions, lime rind and juice, fish sauce, lemon grass, salt, sugar, mustard and half the coriander. Blend until smooth. Rinse chicken and place in a bowl with blended ingredients. Marinate in the fridge for 1 to 4 hours.
    2. Preheat oven to 180 degrees C.
    3. In a shallow dish or bowl, mix together the breadcrumbs, the rest of the coriander, Parmesan, sesame seeds and salt and pepper to taste. Remove chicken from marinade (disposing of any remaining marinade) and coat in breadcrumb mixture until well coated on both sides.
    4. Place coated chicken in a lightly greased baking dish (if desired, drizzle with olive oil on top for a crisp finish) and bake for 20 minutes, or until chicken is cooked through and juices run clear.

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    Reviews and ratings
    Global ratings:

    Reviews in English (23)


    It's a refreshing new taste that I hadn't had before; I thought I'd try it out, and well, my rating says it all ) This one is a keeper. The easiness rating is 3 coz you need a blender to make the marinade, but apart from that - superb!  -  09 Jan 2002  (Review from Allrecipes US | Canada)


    I added fresh grated ginger and garlic and made a coconut curry dipping sauce - the family loves this!  -  07 May 2001  (Review from Allrecipes US | Canada)


    Very tasty! I marinated these overnight to let the flavors really seep in. They weren’t so much spicy as they were tangy from the lime and cilantro. They are very good served with the honey mustard sauce that can also be found here at All Recipes. I think that I will use less breading next time because it didn’t really crisp like I thought it would.  -  30 Sep 2002  (Review from Allrecipes US | Canada)