Category : International Cuisine
Author : WonderfulWay
Hits : 3120
Date : 05/12/2002
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
Working one at a time, place chicken breasts between two sheets of waxedpaper. Pound with flat side of mallet until about 1/4 inch thick. in asmall 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 sesameseeds. Brown in butter in an 8 or 9-inch skillet. Remove browned rollsfrom skillet. Add tomato sauce, onion powder, wine, honey and spices toskillet. Bring to a boil; add chicken breasts; cover and simmer for about30 minutes. Sprinkle with more chopped almonds and sesame seeds to serve.Serve over fluffy rice.Makes 4 - 5 servings.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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