Ingredients

• 1 cup jasmine rice, cooked
• 1/2 shredded coconut
• 2 green onions, finely sliced
• 1/2 cup finely chopped fresh Thai basil leaves
• 1/2 cup finely chopped fresh cilantro leaves
• 2 tablespoons Thai chili sauce
• 2 limes, juiced and zested, divided
• 4 boneless, skinless chicken breast halves
• 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 crumbs
• 1/4 cup white sesame seeds, toasted
• 1/4 cup black sesame seeds, toasted
• 3/4 cup chunky peanut butter
• 1/4 cup seasoned rice vinegar
• 1 lime, juiced
• 1 Thai chili, finely minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup freshly chopped basil leaves
• 1 napa cabbage, finely sliced
• 1 English cucumber, coarsely grated
• 1 carrot, grated
• 1/2 red onion, finely diced
• 1/2 English cucumber, thinly sliced
• 1 lime, wedged
• Cilantro sprigs

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Instructions

1. For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a 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, 1 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 and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
2. For slaw: In a large bowl mix together all ingredients and refrigerate.
3. To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.