THAI-INSPIRED STUFFED CHICKEN BREASTS

4 boneless, skinless chicken breast halves
1 cup cooked jasmine rice
1/2 cup shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped Thai basil
1/2 cup finely chopped cilantro
2 tablespoons Thai chili sauce
2 limes, juice and zest, divided use
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
FOR SERVING:
Thai-Style Slaw (recipe follows)
1/2 English cucumber, thinly sliced
Lime wedges
Cilantro

Mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime in a large bowl.

Place chicken breast halves between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each half. Wrap chicken around filling; secure with wooden picks.

Mix together flour, zest of 1 lime, salt and pepper in a shallow glass dish or pie plate.

Mix together coconut milk and 2 tablespoons of lime juice in a second shallow dish.

In a third dish, mix together chopped peanuts, panko, and black and white sesame seeds.

Roll chicken breasts, one at a time, in flour mixture, then coconut milk mixture and finally in peanut mixture; coat each well.

Arrange chicken in a shallow baking dish; place in a 350 degree F oven.

Bake 30 minutes or until juices run clear.

Place slaw on serving platter; remove wooden picks from chicken and add chicken to platter. Garnish with cucumber, lime and cilantro.

THAI-STYLE SLAW

3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
Juice of 1 lime
1 finely minced Thai chili
1/2 cup chopped cilantro
1/2 cup chopped basil
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced

MIX together peanut butter, rice vinegar, lime juice and minced Thai chili in a large bowl. Stir in chopped cilantro, chopped basil, napa cabbage, grated cucumber, grated carrot and red onion. Refrigerate.

Makes 4 servings
Source: National Chicken Cooking Contest, 2007 - $100,000 prize-winner