Thai-Inspired Stuffed Chicken Breast and Slaw Michelle Anderson Eagle, ID 2007 1st Place 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 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.