Directions:

1. To Prepare Garlic Brine: Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat. Stir well. Cook for 2 minutes or until salt and sugar are dissolved. Remove from heat. Cool to room temperature.
2. To Prepare Coconut Chili Ginger Sauce: Trim lemongrass stalks using a sharp knife. Remove and discard tough outer leaves. Cut off the bulb. Chop lemongrass. In a saucepan over medium-high heat, combine all ingredients. Whisk until well-blended. Bring to a boil. Reduce heat and simmer until liquid is reduced by half. Serve hot. Or, chill and place in refrigerator until ready to use. Reheat as needed.
3. To Prepare Basmati Rice: Combine rice, water and salt. Bring to a boil. Cover and simmer for 45 to 50 minutes or until tender and all water is absorbed. Stir in margarine. Serve hot.
4. To Prepare Pistachio Encrusted Chicken: In a food processor, combine panko, pistachios, parmesan cheese, thyme, rosemary and parsley. Process until finely chopped. Place chicken between two layers of plastic wrap. Using a meat mallet, gently pound chicken to butterfly even thickness. Place chicken breasts in a deep pan or dish. Cover chicken completely with brine. Cover with plastic wrap. Hold refrigerated for 8 hours to marinate. Remove chicken from brine. Drain and discard excess brine. Place chicken breasts in a stainless-steel bowl. Pour buttermilk over chicken turning to evenly coat. Hold refrigerated 4 hours to marinate. Drain and discard buttermilk. Combine flour, salt and pepper. Mix well. Dredge chicken in seasoned flour mixture to evenly coat. Shake off any excess. Press pistachio and bread crumb mixture onto each chicken breast coating all sides. Heat oil in a large sauté pan on medium-high heat. Sear chicken for 2 to 3 minutes or until brown. Turn and sear an additional 2 to 3 minutes. Remove chicken from pan and place on a sheet pan coated with cooking spray. Roast in a preheated 350 degree F. oven for 8 to 10 minutes or until cooked through. Evenly divide rice, and place on center of 4 serving plates. Place 1 piece of chicken over rice. Pour 2 Tablespoons sauce over each chicken. Sprinkle with 1 Tablespoon sliced green onion. Enjoy.