Coconut and chilli chicken rice paper rolls

These were absolutley divine- and making rice paper rolls for the first time, I thought it would be tricky- but was pretty easy, low mess and low fuss. I did take longer than my 1/2 hour mid week rule- it was really worth it though and I'll definitely be making these again! Hubby just wanted to drink the leftover sauce- was pretty yum!
The idea of poaching chicken in coconut milk, fish sauce and lime juice is pretty transferable- would work nicely using a poached fillet on a bed of rice or green vegetables for example...


Coconut and Chilli chicken rice paper rolls
400 g can coconut milk
2 tbsp fish sauce
2 tbsp lime juice
1 small red chilli, chopped
2 small red chillis, seeded and finely sliced
2 chicken breast fillets
rice paper rounds
1 cup vietnamese mint (I have some in the garden- it is as mad as European mint and has virtually taken over the whole patch!)
1 green onion
2 cups bean sprouts
(+ I added vermicelli noodles- made the rolls easier to roll and made the rolls more filling, but not in Donna's original recipe)

Combine the coconut milk, fish sauce, lime juice and chopped chilli in a deep frying pan over medium heat. Bring to the boil, add the chicken and cover with a tight fitting lid. Reduce the heat to low and cook for 8 - 10 minutes or until the chicken is cooked through.
Remove chicken from the pan, reserving the coconut sauce.
Allow the chicken to cool slightly and then shred. Set aside.
Soften a rice paper round in warm water for 30 seconds. Place on a dry clean cloth. Top with mint, green onion, shredded chicken, bean sprouts and sliced chilli. Fold over each end and then roll to enclose the filling (the rice paper rolls I used had a really easy to follow diagram on them). Repeat with remaining ingredients.
Slice rice paper rolls in half and serve with coconut sauce.

Chicken and caramelised balsamic tomatoes

This recipe came just at the right time in our lives- faced with a glut of cherry tomatoes in the back garden, this recipe makes sweet delicious use of them! Hubby had this one night after his running club- so was happy with something pretty light- maybe would want to add in something else on a normal night.
Definitely abides by the half hour rule for a mid-week meal and is an absolute breeze to throw together!


Serves 2
Chicken with caramelised balsamic tomatoes
2 chicken breast fillets
olive oil, for brushing
sea salt and cracked black pepper
250 g. cherry tomatoes, halved
2 tbsp balsamic vinegar
basil leaves to serve
extra olive oil for drizzling

Brush chicken with oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat and cook chicken 4 - 5 minutes on each side or until cooked through. Remove from the pan and set aside. Add tomatoes and the vinegar to the pan and cook for 2 minutes or until the tomatoes are caramelised. To serve, slice the chicken, combine with the caramelised tomatoes, sprinkle with the basil and drizzle with olive oil.