Moroccan Chicken (Calif Fig)

Directions

Working one at a time, place chicken breasts between two sheets of waxed paper.

Pound with flat side of mallet until about ¼ 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.