| 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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