First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw

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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

Thai-style slaw:

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

Garnish:

1/2 English cucumber, thinly sliced

1 lime, wedged

Cilantro sprigs