Prep 25 mins
Cook 45 mins
I used skinless chicken for these,it worked quite well, but had to use the string to keep together. wonderfull taste and look great!! Woman's world
- 1⁄2 cup finely chopped red apples or 1⁄2 cup finely chopped green apple
- 1⁄4 cup finely chopped celery (, with some leaves left intact)
- 1⁄4 cup finely chopped green onion
- 1⁄2 teaspoon poultry seasoning
- 2 tablespoons margarine, divided
- 2 cups day old rye bread, cubed
- 1⁄2 cup finely chopped california dried fig
- 1⁄4 cup pine nuts or 1⁄4 cup slivered almonds, toasted
- 1 egg white, slightly beaten
- 3 large boneless chicken breasts (about 2 1/2 lbs, with skin)
- 1 tablespoon honey
- In a nonstick frypan over medium heat, briefly saute apple, celery and green onion with poultry seasoning in 1 tablespoon of margarine.
- In a bowl combine bread cubes, figs, pinenuts and egg white with sauteed mixture.
- Place each chicken breast, skin side down, between 2 pieces (16 inch long) plastic wrap.
- Pound to 1/4 inch thick with rolling pin (flatten to about 9x7 inches),remove from wrap.
- Form about 3/4 cup filling into 6 inch long mound along 9 inch side of chicken piece.
- Tuck in ends and roll up tightly.
- Secure with toothpicks and/or string.
- Arrange, seam side down, on rack in aluminum foil lined baking pan.
- Combine remaining margarine and honey, brush half over chicken rolls.
- Bake at 375 degrees for 40 to 45 minutes, until chicken is tender and golden brown, brushing once with remaining margarine-honey mixture.
- Cool 5 minutes.
- Remove toothpicks and string and cut crosswise into slices.
Sometimes you read a recipe incorrectly and totally screw up the whole dish. This was not one of these times. Fresh figs are in season now and I bought some gorgeous ones at the local fruit and vegetable market. I just couldn't wait to try them out on this recipe. Only when I got down to the nitty gritty of actually cooking the dish did I notice that the recipe called for dried figs, not fresh ones. "Too late," I thought, and forged ahead anyway. I am so glad I did. This recipe must be delicious with dried figs, but fresh figs really makes it sing! I gave the figs a whirl in the food processor and squeezed as much liquid as I could out of them before proceeding with the rest of the recipe. The figs, together with the apples, almonds and honey make this a perfect dish to serve on Rosh Hashana! Another winner from Dorothy!