Fig Nut Chicken Roll-ups

• 12 cup finely chopped red apples or 12 cup finely chopped green apple
• 14 cup finely chopped celery (, with some leaves left intact)
• 14 cup finely chopped green onion
• 12 teaspoon poultry seasoning
• 2 tablespoons margarine, divided
• 2 cups day old rye bread, cubed
• 12 cup finely chopped california dried fig
• 14 cup pine nuts or 14 cup slivered almonds, toasted
• 1 egg white, slightly beaten
• 3 large boneless chicken breasts (about 2 1/2 lbs, with skin)
• 1 tablespoon honey

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.

red apples, celery, green onion, poultry seasoning, margarine, rye bread, california dried, nuts, egg, chicken breasts, honey

Taken from www.food.com/recipe/fig-nut-chicken-roll-ups-15512 (may not work)