Moroccan Chicken(Calif Fig)

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 <[email protected]> On 10 MAR 15 213725 ~0800