Moroccan chicken (calif fig)

Yield: 4 Servings

Measure Ingredient
5 Chicken breasts boned, skinned
½ cup California dried figs finely chopped
3 tablespoons Chopped almonds
1 tablespoon Honey
½ teaspoon Allspice
2 tablespoons Flour
1 tablespoon Sesame seeds
2 tablespoons Butter
8 ounces Tomato sauce
1 teaspoon Onion
1 teaspoon Onion powder
¼ cup Dry white wine
1 tablespoon Honey
½ teaspoon Allspice
¼ teaspoon Salt
⅛ teaspoon Garlic powder
Chopped almonds
Sesame seeds
Hot, fluffy rice

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 ¼ 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 Submitted By KAREN MINTZIAS <KM@...> On 10 MAR 15 213725 ~0800

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