You can't escape the fantastic flavours in this dish. Chicken is marinated in a chilli, lime and lemon grass mixture before it's coated with til (sesame) breadcrumbs and baked. Combine this with a leafy salad tossed with a lemony seasoning and you have a healthy, tasty light dinner.
This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for a starter. And either in strips or whole, it's perfect for a Chinese inspired green salad. Leftovers are scrumptious inside a wrap with crisp lettuce/cabbage and bean sprouts.
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)