Servings: 4

4 boneless, skinless chicken breast halves 4 boneless, skinless chicken breast halves
1 cup cooked jasmine rice 1 cup cooked jasmine rice
1/2 cup shredded coconut ½ cup shredded coconut
2 green onions, finely sliced 2 green onions, finely sliced
1/2 cup finely chopped Thai basil ½ cup finely chopped Thai basil
1/2 cup finely chopped cilantro ½ cup finely chopped cilantro
2 tablespoons Thai chili sauce 2 tablespoons Thai chili sauce
2 limes, juice and zest, divided 2 limes, juice and zest, divided
2 cups flour 2 cups flour
1 teaspoon kosher salt 1 teaspoon kosher salt
1/2 teaspoon ground white pepper ½ teaspoon ground white pepper
1 14-ounce can coconut milk 1 14-ounce can coconut milk
1 cup chopped roasted peanuts 1 cup chopped roasted peanuts
3/4 cup panko (Japanese bread crumbs) ¾ cup panko (Japanese bread crumbs)
1/4 cup white sesame seeds, toasted ¼ cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted ¼ cup black sesame seeds, toasted
the Thai-style Slaw the Thai-style Slaw
1/2 English cucumber, thinly sliced ½ English cucumber, thinly sliced
Lime wedges Lime wedges
Cilantro Cilantro
 
Thai-style Slaw: subheading: Thai-style Slaw:
3/4 cup chunky peanut butter ¾ cup chunky peanut butter
1/4 cup seasoned rice vinegar ¼ cup seasoned rice vinegar
Juice of 1 lime Juice of 1 lime
1 finely minced Thai chili 1 finely minced Thai chili
1/2 cup chopped cilantro ½ cup chopped cilantro
1/2 cup chopped basil ½ cup chopped basil
1 Napa cabbage, finely sliced 1 Napa cabbage, finely sliced
1 English cucumber, coarsely grated 1 English cucumber, coarsely grated
1 carrot, grated 1 carrot, grated
1/2 red onion, finely diced ½ red onion, finely diced

In a large bowl, mix rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of one lime.
Place chicken between two sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each chicken breast half. Wrap chicken around filling; secure with wooden pick.
In a glass pie plate, mix flour, zest of one lime, salt and pepper. In another plate, mix coconut milk and 2 tablespoons lime juice.
In a third plate, mix peanuts, panko and 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.
Arrange chicken, seam side down, in a shallow baking pan; place in 350-degree 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.
Slaw: subheading: Slaw:
In large bowl, mix peanut butter, rice vinegar, lime juice and Thai chili. Stir in cilantro, chopped basil, cabbage, cucumber, carrot; and red onion. Refrigerate.