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Thai-Inspired Stuffed Chicken Breast and Slaw

1 package
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 ounces) 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

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