A simple dish with a sophisticated look, suitable for an elegant dinner. The trick here is to mix the kaffir lime essential oil with fresh (Thai) spices and stuff the chicken breast with it. Since the stuffing is not in direct touch with the hot pan, the essential oil – that would normally evaporate during the somewhat long frying process – keeps its strong presence.
- 1 Chicken breast (400 gr), halved in two lengthwise, with the skin on
- 2 tablespoons thinly sliced lemon grass
- 1/2 tablespoon finely chopped ginger
- 2 tablespoons chopped garlic
- 10-20 white whole pepper corns
- 3 tablespoons bread crumbs
- 2 tablespoons light Thai soy sauce
- 6-7 drops kaffir lime oil
- 2 tablespoons vegetable oil (corn, canola, soy)
Using a pestle and a mortar or an electric spice grinder, mash the lemon grass, ginger and pepper corns into a fine paste.
Add the bread crumbs and mix well.
In a small bowl, mix the soy sauce with the kaffir lime oil until it completely dissolves, and pour it evenly on the spice mixture.
Using a sharp pointy knife, make a deep cut into the chicken breast (lengthwise), creating a deep pocket for the spicy filling. If you like your food on the savoury side, you can rub 1-2 tablespoons of light soy sauce on the breast and set aside for 10 minutes.
Fill the pocket with a thin layer of the spice mixture. You can secure it with a tooth pick, if needed.
In a frying pan, heat the vegetable oil on a medium flame.
Put the chicken breasts in, skin side down.
Fry carefully for 6-7 minutes and turn over.
Fry for another 6-7 minutes, pouring hot oil from the pan on the sides of the breast that do not touch the pan, in order to seal them well.
Turn off the heat and leave the meat in the pan for 10 minutes, until it settles.
Using a very sharp knife, slice the breasts and serve.