Photo courtesy Wagner International Photos.

It's been a long week, but Friday is finally here.
Maybe your idea of a relaxing Friday evening is heading out to dinner. In that case, you might check out the review of Nico's Italian restaurant in yesterday's Inside Out. If that doesn't suit you, try out our restaurant directory. You can plug in the location and cuisine of your choice and the guide pops out suggestions for places to dine.
If you see anything missing there, feel free to let me know!
If crowds are more your thing, the Salem Avalanche are in town tonight. I'm heading out there for a pre-game judging of our hot dog contest. To see who won, check out tomorrow's Extra section!
Perhaps you're so tired of seeing people that you just want to hole up at your house, maybe sit out on the deck and enjoy a cocktail or an iced tea to get the weekend rolling. In that case, take a look at this winning recipe from the 47th National Chicken Cooking Contest.
It's called Thai-Inspired Stuffed Chicken Breast and Slaw. I like the unusual sound of the crunchy Thai slaw, so I think I'll test it out myself this weekend.
Have a great weekend and thanks so much for taking a peek at my blog this week. As always, any comments or suggestions are welcome!

Thai-Inspired Stuffed Chicken Breast and Slaw

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 350oF. 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.

--Michelle Anderson, Eagle, ID

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• Posted by Lindsey Nair in Cooking contests
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