A great tasting, easy, recipe which is perfect for Tu B'shvat dinner. Leah Schapira posted this in the Mishpacha Magazine-Family First a number of years back. Feel free to experiment as far as the dried fruit filling, and even the coating can be made many different ways. Cornflake crumbs, panko crumbs, bread crumbs and even a batter of eggs and flour works well. Here is her version, which is delicious! It looks really pretty sliced.
4 chicken rolls
4 large size chicken cutlet
¾ cup assorted dried fruit-apricot,prunes,figs,cranberries,etc..t
4 Tbsp pine nuts
½ tsp paprika
1 cup flavored cornflake crumbs
- oil for frying
- pomegranate seeds
Pound chicken cutlet thin, set aside. Beat eggs with paprika in bowl with fork, set aside. Cut up dried fruit into small pieces and mix with pine nuts, set aside.
Place a chicken piece lengthwise; put 2 Tbsp of dried fruit mixture across the middle of chicken. Roll the chicken slice tightly and carefully, beginning from the narrower end.Using both hands-make sure filling stays inside, transfer the roll into the egg mixture and then into the cornflake crumbs.
Coat very well and place unto clean surface. If necessary, secure ends with toothpick.
Heat oil in frying pan; place chicken rolls seam-side down. Fry until golden brown, turning rolls so all sides are done. Flame should be low; you want to make sure the filling is cooked without burning the outside.
Drain on paper towel. When slightly cool, cut them on the diagonal into round slices. Sprinkle on some pomegranate seeds for beauty and crunch. You can also pour any sweet sauce if desired.