2) Roll chicken breasts, 1 at a time, first in plain flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in a 180C/Gas mark 4 oven. Bake 30 minutes or until juices run clear.
3) For the slaw: In a large bowl mix together all ingredients and refrigerate.
4) Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and coriander.
Home Cook: A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.