| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 5 |
|
Chicken breasts boned, skinned |
| 1/2 |
c |
California dried figs finely chopped |
| 3 |
tb |
Chopped almonds |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Allspice |
| 2 |
tb |
Flour |
| 1 |
tb |
Sesame seeds |
| 2 |
tb |
Butter |
| 8 |
oz |
Tomato sauce |
| 1 |
ts |
Onion |
| 1 |
ts |
Onion powder |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Garlic powder |
|
|
Chopped almonds |
|
|
Sesame seeds |
|
|
Hot, fluffy rice |
INSTRUCTIONS
SAUCE
TO SERVE
Working one at a time, place chicken breasts between two sheets of waxed
paper. Pound with flat side of mallet until about 1/4 inch thick. in a
small bowl, combine chopped figs, almonds, honey and allspice; mix well.
Place a spoonful of fig mixture in center of each flattened fillet. Roll
up; secure with toothpicks. Dip each roll in a mixture of flour and
sesame seeds. Brown in butter in an 8 or 9-inch skillet. Remove browned
rolls from skillet. Add tomato sauce, onion powder, wine, honey and
spices to skillet. Bring to a boil; add chicken breasts; cover and simmer
for about 30 minutes. Sprinkle with more chopped almonds and sesame seeds
to serve. Serve over fluffy rice.
Makes 4 - 5 servings.
Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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