Thai Chicken Bites

Begin by heating a large skillet on medium heat. Add the rice to the dry skillet, and begin to toast the rice. This should take about ten minutes. Make sure to shake the pan to make sure all sides of the rice get toasted. Once fully toasted and golden, remove the rice from the skillet, and place in your spice grinder, grinding into a medium crumb. I say medium as you do not want a dust – you still want some of the texture of the rice.

Next, get two large sheets of plastic wrap and lay the chicken breast on one piece, cover it with the other, and pound it out with your meat mallet. Pound the chicken breasts from the middle, outward, pounding to about a quarter inch thick. Repeat with the second chicken breast.

Preheat your oven to 425 degrees F.

Next we will get the dredging station together. Get three dishes ready. To one add the flour, the next add the beaten eggs and water, and the next the rice crumbs.

Lay out the chicken, add the basil leaves, kaffir lime leaves, some of the lime zest, and the chilies.

Roll into a log shape, and secure with two toothpicks.

Roll the chicken into the flour, then then egg wash, then the rice crumbs. Repeat with the other piece of chicken.

Lightly drizzle the bottom of a baking sheet with a bit of olive oil. Place a chicken log onto the baking sheet, and drizzle more oil on top of the chicken. Repeat with the other chicken roll. Place in the preheated oven for about 25-30 minutes, or until your chicken is fully cooked, and the crust is a nice golden brown.

Remove the toothpicks, slice, and serve. Garnish with lime wedges.

The flavor of this chicken has Thai flavors written all over it. The great lime taste from the zest, and the aroma from the kaffir lime leaves is pretty amazing. Just the right amount of heat, and the texture from the rice breadcrumbs really make this dish a home run.