Fig Nut Chicken Roll-ups

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 , slightly beaten
• 3 large boneless chicken breasts (about 2 1/2 lbs, with skin)
• 1 tablespoon honey

Recipe

• 1 in a nonstick frypan over medium heat, briefly saute apple, celery and green onion with poultry seasoning in 1 tablespoon of margarine.
• 2 in a bowl combine bread cubes, figs, pinenuts and egg with sauteed mixture.
• 3 place each chicken breast, skin side down, between 2 pieces (16 inch long) plastic wrap.
• 4 pound to 1/4 inch thick with rolling pin (flatten to about 9x7 inches),remove from wrap.
• 5 form about 3/4 cup filling into 6 inch long mound along 9 inch side of chicken piece.
• 6 tuck in ends and roll up tightly.
• 7 secure with toothpicks and/or string.
• 8 arrange, seam side down, on rack in aluminum foil lined baking pan.
• 9 combine remaining margarine and honey, brush half over chicken rolls.
• 10 bake at 375 degrees for 40 to 45 minutes, until chicken is tender and golden brown, brushing once with remaining margarine-honey mixture.
• 11 cool 5 minutes.
• 12 remove toothpicks and string and cut crosswise into slices.