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° F. 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. 

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.

* 47th Winner of National Chicken Cooking Contest 2007, Courtesy of National Chicken Council

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