Yield: 4 Servings
|5||Chicken breasts boned, skinned|
|½ cup||California dried figs finely chopped|
|3 tablespoons||Chopped almonds|
|1 tablespoon||Sesame seeds|
|8 ounces||Tomato sauce|
|1 teaspoon||Onion powder|
|¼ cup||Dry white wine|
|⅛ teaspoon||Garlic powder|
|Hot, fluffy rice|
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