Fig Recipes (Continued)

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Chocolatey Figs

 4 oz.  White Chocolate, chopped (white is optional, any type of chocolate will do)
 1 8 oz. package  Great Lakes Garland Figs
 1/2 cup  Pistachios or Macadamia Nuts, finely chopped



 

 

Melt chocolate in a double boiler, stirring often. Dip fig in chocolate, then into the chopped nuts. Place fig on wax paper lined tray. Refrigerate briefly until chocolate has hardened. Store in airtight container in a cool place.

 

Chicken Fig Roll-ups

 1/2 cup  Apples, finely chopped
 1/4 cup  Celery, finely chopped
 1/2 teaspoon  Poultry Seasoning
 2 Tablespoons  Margarine
 2 cups  Day-old Rye Bread, cubed
 3/4 cup  Great Lakes Garland Figs, chopped
 1/4 cup  Great Lakes Pine Nuts, toasted
 1  Egg White, slightly beaten
 3  Large Boneless Chicken Breasts (approx 2 1/2 lbs)
 1 Tablespoon  Honey



 

 

 

 

 

 

 

 

 

 

In a nonstick frying pan, sauté apple, celery, poultry seasoning in 1 tablespoon margarine.


Combine bread cubes, figs, pinenuts, egg white and sautéed mixture in a bowl. Place each chicken breast between 2 pieces of plastic wrap. Pound to ¼ inch thickness with rolling pin. (about 9x7 inches) Remove plastic wrap. Form about ¾ cup filling into a 6 inch long mound along the 9 inch side of each chicken breast. Tuck in the ends and roll up tightly. Secure the roll with toothpicks. Arrange seam side down in baking dish. Combine 1 Tablespoon margarine and honey. Brush half over chicken rolls. Bake at 375 F for 45 minutes, until golden brown, brushing once with remaining margarine-honey mixture. Let rest for 5 minutes. Remove toothpicks and cut crosswise into slices. Serves 6.

 

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