Moroccan Chicken with Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yum! Ingredients:
1 lb chicken breast -- boned, skinned |
5 dried figs -- finely chopped |
3 t almonds, chopped |
1 t honey |
1/2 t allspice |
2 t flour |
1 t sesame seeds |
2 t butter |
8 oz tomato sauce |
1 t onion |
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 |
Directions:
1. Working one at a time, place chicken breasts between
2. two sheets of waxed paper. Pound with flat side of
3. mallet until about 1/4 inch thick.
4. 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.
5. 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.
6. 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.
7. Sprinkle with more chopped almonds and sesame seeds to serve. Serve over fluffy rice.
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