1-1/4 green chile peppers, chopped - or red pepper
few tablespoon chopped onions
5/8 limes, juiced
1-2 teaspoon 1/3 lemon juice
1/4 teaspoon salt
1/2 teaspoon white sugar
salt - at least teaspoon
and something else maybe red pepper or that chicken bouillon
1 teaspoon dry mustard
1/4 cup and 2 teaspoons dry bread crumbs
1 teaspoon grated Parmesan cheese
1 teaspoon toasted sesame seeds
salt and pepper to taste
In a food processor, combine chile peppers, green onions, lime zest and juice, 1/2 of the cilantro, fish sauce, lemon grass, salt, sugar and mustard. Blend until smooth. Rinse chicken and cut to appropriate serving size. Place in a bowl with blended ingredients and refrigerate for 1 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a shallow dish or bowl mix together the bread crumbs, cilantro, cheese, sesame seeds and salt and pepper to taste. Remove chicken from marinade (disposing of any remaining marinade) and roll in crumb mixture until well coated on both sides.
Place coated chicken in a lightly greased 9x13 inch baking dish (if desired, dab with olive oil on top for a crisp finish) and bake 365 degrees for 30 minutes