Thai-Inspired Stuffed Chicken Breast and Slaw

A dish combining boneless chicken breasts with jasmine rice, shredded coconut and a crunchy Thai-style slaw took first place and the grand prize of $100,000 in the 47th National Chicken Cooking Contest.

Michelle Anderson, a training analyst from Eagle, Idaho, created the dish -- Thai-Inspired Stuffed Chicken Breast and Slaw. The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association.

• 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

1. In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
2. 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.
3. In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
4. In another plate, mix coconut milk and 2 tablespoons lime juice.
5. 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.
6. In shallow baking pan, arrange chicken, seam side down; place in 350 degree oven. Bake 30 minutes or until juices run clear.
7. 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.