Thai Green Curry Rolled Chicken Breast

This Thai Green Curry Rolled Chicken Breast recipe is a simple way to turn our Green Curry Sauce into an elegant dinner. Chicken breasts are butterflied, filled with roasted peppers, baked until tender, then served with warm Thai Green Curry Sauce. Finish with shredded kaffir lime leaves and sweet basil for extra aroma, if desired.

Author

Watcharee Limanon

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• 1 jar WATCHAREE'S Green Curry Sauce
• 4 chicken breasts
• 1 jar (12 oz.) roasted peppers
• Toothpicks
• Kaffir lime leaves, shredded (optional)
• Sweet basil for garnish (optional)

Directions

1. Preheat oven to 400F.
2. Lightly spray a baking dish with cooking oil.
3. Prepare chicken breasts using butterfly technique. Slice each chicken breast in half, lay down each breast on plastic wrap, cover with another sheet of plastic wrap and pound out the chicken with the smooth side of a mallet. Wrap chicken around roasted peppers and secure with toothpicks.
4. Bake for 25-30 minutes or until chicken is done.
5. If you have an air fryer, set the temperature to 400F and cook for 15 minutes or until the chicken is cooked through.
6. Arrange rolled chicken in a serving plate and set aside.
7. Heat WATCHAREE'S Green Curry Sauce in a pot and pour over the rolled chicken breasts.
8. Serve with jasmine rice, brown rice, pasta or rice noodles.