In a food processor, combine chillies, spring onions, lime rind and juice, fish sauce, lemongrass, 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.
Preheat oven to 180 degrees C.
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.
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.
This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for an entree. Leftovers are great in a wrap or sandwich.
I added fresh grated root ginger and garlic and made a coconut curry dipping sauce - the family loves this! - 08 Oct 2008
by Mai TLP
great recipe!!! must try!!! i like the mix of east and west - 08 Oct 2008
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 The easiness rating is 3 coz you need a blender to make the marinade, but apart from that - superb! - 08 Oct 2008