Thai Pandan Chicken

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 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.

Step 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.

Step 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.