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