Moroccan Chicken

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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

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.