This was my grandmothers speciality. She served it at every elegant occasion. I like to serve a few slices next to meat or another side dish. Since the chicken has dried fruit in it, it's perfect for a Tu B'shvat dinner.
4 whole boneless skinless chicken breast (double)
¾ cup diced assorted dried fruit (apricots, dates, crasions, figs.)
4 Tbsp pine nuts
½ tsp paprika
1 cup flavored cornflake crumbs
- oil, for frying
Pound each double chicken breast thin, and set them aside.
Combine diced dried fruit with the pine nuts and set aside.
In a bowl, beat the eggs with a fork. Mix in the adding paprika and set aside.
To assemble: Place a pounded chicken cutlet in font of you; position it lengthwise. Place two Tablespoons of dried fruit filling across the middle of the chicken. Roll up the chicken breast tightly and carefully; beginning from the narrower end. Make sure all the filling stays inside.
Using both hands to transfer the roll into the beaten egg mixture and then into the cornflake crumbs. Coat it well. Place the roll on a clean surface. You can now secure any ends with 1 or 2 toothpicks if necessary.
Repeat with the remaining cutlets.
Heat the oil in a frying pan. When the oil is hot, place the rolls seam side down into the pan. Fry them until they are golden brown, turning the rolls so all sides are done. If necessary you can leave the toothpicks in place.
Make sure the flame isn’t to high; you want to be sure that the filling is cooked without burning the outside. When the roll-ups are ready; remove from the pan and drain them on paper towel.
Let them cool slightly, cut them on a diagonal into round slices, and serve.