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Moroccan Chicken

List of Ingredients




5 chicken breasts, boned and skinned
1/2 cup dried figs
3 Tbs chopped almonds
1 tsp honey
1/2 teaspoon allspice
2 Tbs flour
1 Tbs sesame seeds
2 Tbs butter
hot fluffy rice
chopped almonds and sesame seeds for garnish

Sauce:
1 8-ounce can tomato sauce
1 tsp onion powder
1 cup wine
1 tsp honey
1/3 tsp allspice
1/4 tsp salt
1/6 tsp garlic powder


Recipe



Working one at a time, place chicken breasts between two sheets of waxed paper and pound with the flat side of a mallet until 1/3 inch thick. In a small bowl, combine chopped figs, almonds, honey and all-spice, mixing well.

Place a spoonful of the fig mixture in the center of each flattened fillet. Roll up and secure with toothpicks. Dip each roll in a mixture of flour and sesame seeds. Brown in a skillet.

Remove browned chicken rolls, add sauce ingredients to the skillet. Bring to a boil, return chicken breasts, cover and simmer about 30 minutes. Sprinkle with more chopped almonds and sesame seeds to serve. Serve over fluffy rice.