Thai Pandan Chicken

Ingredients

• 1.2 lb chicken breast, boneless and skinless
• 8 leaves fresh pandan leaves
• ½ cup coconut milk
• 2 tbsp fish sauce
• 1 whole lime
• 3 cloves garlic cloves, minced

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light signals it has finished preheating, about 10 minutes.

2. 2

   Place each chicken breast on a cutting board, hold it flat with one hand, and slice horizontally through the thickest part to create two thinner, even pieces.

3. 3

   Rinse the pandan leaves under cold water and pat them dry with a paper towel to remove any surface moisture.

4. 4

   Cut the lime in half lengthwise from tip to root; squeeze the juice from both halves into a small bowl.

5. 5

   Pour the 0.5 cup coconut milk into a medium bowl, add the 2 tablespoons fish sauce, minced garlic, and lime juice, and stir with a spoon until combined.

6. 6

   Lay 4 pandan leaves in a single layer on the bottom of a 9 × 13-inch baking dish, overlapping them slightly.

7. 7

   Arrange the 4 chicken pieces on top of the pandan leaves in a single layer, spacing them 1 inch apart.

8. 8

   Pour the coconut-fish sauce mixture evenly over the chicken pieces, then place the remaining 4 pandan leaves on top of and between the chicken.

9. 9

   Slide the baking dish into the preheated oven and bake for 15 minutes, until the chicken is cooked through — no pink inside when you cut the thickest piece open.

10. 10

    Remove the baking dish from the oven using oven mitts and set it on a heat-safe surface to rest for 2 minutes before serving.

Tools you’ll need

• oven
• 9 × 13-inch baking dish
• cutting board
• chef's knife
• medium bowl
• spoon
• oven mitts

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