Ingredients
- • 5 Chicken breasts - boned, skinned
- • 1/2 cup California dried figs - finely chopped
- • 3 tablespoons Chopped almonds
- • 1 tablespoon Honey
- • 1/2 teaspoon Allspice
- • 2 tablespoons Flour
- • 1 tablespoon Sesame seeds
- • 2 tablespoons Butter
- • -----SAUCE-----
- • 8 ounces Tomato sauce
- • 1 teaspoon Onion
- • 1 teaspoon Onion powder
- • 1/4 cup Dry white wine
- • 1 tablespoon Honey
- • 1/2 teaspoon Allspice
- • 1/4 teaspoon Salt
- • 1/8 teaspoon Garlic powder
- • -----TO SERVE-----
- • Chopped almonds
- • Sesame seeds
- • Hot fluffy rice
Instructions
- 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.
