Chicken "Sausage" With Greek Charoset

Recipe Ingredients

6		Boneless skinless chicken breasts
1/2		Greek Charoset - (see below)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Greek Charoset
2 cups	474ml	Pitted dates - cut in half
1/2 cup	80g / 2.8oz	Raisins
3/4 cup	109g / 3.8oz	Chopped walnuts - plus
2 tablespoons	30ml	Chopped walnuts
1/4 cup	36g / 1.3oz	Chopped pine nuts
1/2 teaspoon	2.5ml	Ground ginger
1/2 cup	118ml	Sweet Passover wine

Recipe Instructions

For the Greek Charoset: Blend dates and raisins in bowl of food processor until very finely minced. Transfer to large bowl and add walnuts, pine nuts, ginger and wine and mix well. Cover with plastic wrap and chill 1 hour. (Makes 1 recipe)

Place 1 chicken breast between 2 (12-inch) pieces plastic wrap and pound to an even thickness. Remove top piece plastic wrap. Arrange chicken breast on bottom sheet plastic wrap, smooth-side down; shape 2 tablespoons Charoset mixture into log in center of prepared chicken breast. Roll breast into a "sausage," using plastic wrap to help tighten it. Sprinkle with salt and pepper. Wrap in plastic wrap allowing 3 inches wrap to overlap on ends. Tie by twisting ends together to seal. Repeat with remaining chicken breasts and Charoset. (This can be done ahead and refrigerated.)

Poach "sausages" in simmering water in large skillet 15 to 20 minutes. Cool. Unwrap, reserving juices. Transfer to cutting board and, using sharp knife, cut into 1-inch slices. Serve with reserved juices and remaining 1/2 recipe Greek Charoset, if desired.

This recipe yields 6 servings.

Each serving: 378 calories; 163 mg sodium; 99 mg cholesterol; 10 grams fat; 30 grams carbohydrates; 42 grams protein; 1.23 grams fiber.

Source:
The Los Angeles Times, 04-19-2000

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