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
—–SAUCE—– 8 oz Tomato sauce
1 t Onion
1 t Onion powder
1/4 c Dry white wine
1 tb Honey
1/2 ts Allspice
1/4 ts Salt
1/8 ts Garlic powder
—–TO SERVE—– Chopped almonds Sesame seeds 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 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 Submitted By KAREN MINTZIAS <KM@SALATA.COM> On 10 MAR 15 213725 ~0800