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.