Thai-inspired Stuffed Chicken Breast and Slaw

submitted by butterflydog

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
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 can (14 oz.) 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
Thai-style Slaw: recipe follows below
1/2 English cucumber, thinly sliced
lime wedges
cilantro

In large bowl, mix together rice, coconut, green onion, basil, cilantro,
chili sauce, 1 tablespoon
lime juice and zest of 1 lime. Place chicken between 2 sheets of plastic
wrap; pound to even thickness. Place equal amounts of rice mixture on
each chicken breast half. Wrap chicken around filling; secure with wooden
pick. In glass pie plate, mix together flour, zest of 1 lime, salt and
pepper. In another plate, mix coconut milk and 2 tablespoons lime juice.
In third plate, mix together peanuts, panko, black and white sesame
seeds. Roll chicken breasts, one at a time, first in flour mixture; then
in coconut milk mixture and finally, in peanut mixture, coating well. In
shallow baking pan, arrange chicken, seam side down; place in 350 F.
oven. Bake 30 minutes or until juices run clear. Place slaw on serving
platter; remove wooden picks and add chicken to platter. Garnish with
cucumber, lime and cilantro. Makes 4 servings. Thai-style Slaw: In large
bowl, mix together 3/4 cup chunky peanut butter; 1/4 cup seasoned rice
vinegar; juice 1 lime; and 1 finely minced Thai chili. Stir in 1/2 cup
chopped cilantro; 1/2 cup chopped basil; 1 Napa cabbage, finely sliced; 1
English cucumber, coarsely grated; 1 carrot, grated; and 1/2 red onion,
finely diced. Refrigerate. Source: Michelle Anderson, 2007 1st Place -
National Chicken Cooking Contest


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