Moroccan chicken (calif fig)

Main Ingredient: Poultry Chicken
Course: Various Main Dishes
Yield:

Moroccan chicken (calif fig) ingredients

5 chicken breasts
-- boned, skinned
1⁄2 c California dried figs
- finely chopped
3 T Chopped almonds
1 T Honey
1⁄2 t Allspice
2 T flour
1 T Sesame seeds
2 T butter
Sauce-
8 oz Tomato sauce
1 t Onions
1 t Onion powder
1⁄4 c Dry white wine
1 T Honey
1⁄2 t Allspice
1⁄4 t Salt
1⁄8 t garlic Powder
To serve
Chopped almonds
Sesame seeds
Hot, fluffy rice

Cooking Moroccan chicken (calif fig)

1. Working one at a time, place chicken breasts between two sheets of waxed paper.
2. Pound with flat side of mallet until about ¼ inch thick.
3. In a small bowl, combine chopped figs, almonds, honey and allspice; mix well.
4. Place a spoonful of fig mixture in center of each flattened fillet.
5. Roll up; secure with toothpicks.
6. Dip each roll in a mixture of flour and sesame seeds.
7. Browni in butter in an 8 or 9-inch skillet.
8. Remove browned rolls from skillet.
9. Add tomato sauce, onion powder, wine, honey and spices to skillet.
10. Bring to a boil; add chicken breasts; cover and simmer for about 30 minutes.
11. Sprinkle with more chopped almonds and sesame seeds to serve.
12. Serve over fluffy rice.
13. Makes 4 - 5 servings.