Recipe by Derf
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
Top Review by Mirj
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!
- 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
Directions See How It's Made
- 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.