Moroccan Chicken

Moroccan Chicken

Rating: 51

Ingredients

  • 5 Chicken breasts - boned, skinned
  • 1/2 cup California dried figs - finely chopped
  • 3 tablespoons Chopped almonds
  • 1 tablespoon Honey
  • 1/2 teaspoon Allspice
  • 2 tablespoons Flour
  • 1 tablespoon Sesame seeds
  • 2 tablespoons Butter
  • -----SAUCE-----
  • 8 ounces Tomato sauce
  • 1 teaspoon Onion
  • 1 teaspoon Onion powder
  • 1/4 cup Dry white wine
  • 1 tablespoon Honey
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Garlic powder
  • -----TO SERVE-----
  • Chopped almonds
  • Sesame seeds
  • Hot fluffy rice

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.
  • Makes 4 - 5 servings.
http://www.purecountrymeats.com/moroccan-chicken/