Moroccan Chicken
Ingredients
- 5 chicken breasts, boned, skinned
- 1/2 cup California dried figs, finely chopped
- 3 Tbsp chopped almonds
- 1 Tbsp honey
- 1/2 tsp allspice
- 2 Tbsp flour
- 1 Tbsp sesame seeds
- 2 Tbsp butter
- 8 ounce tomato sauce
- 1 tsp onion
- 1 tsp onion powder
- 1/4 cup dry white wine
- 1/4 tsp salt
- 1/8 tsp garlic powder
- chopped almonds
- sesame seeds
Instructions
Yield: 4 servings. 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.