Moroccan Chicken (Calif Fig)

Recipe Ingredients

5		Chicken breasts - - boned, skinned
1/2 cup	73g / 2.6oz	California dried figs - - finely chopped
3 tablespoons	45ml	Chopped almonds
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Allspice
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Butter
		Sauce
8 oz	227g	Tomato sauce
1 teaspoon	5ml	Onion
1 teaspoon	5ml	Onion powder
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Garlic powder
		To Serve
		Chopped almonds
		Sesame seeds
		Hot - fluffy rice

Recipe 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.

Source:
Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board

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