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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
