Smoked Chicken Roulade with Dried Fruits & Wine
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20 ounces boneless chicken breasts (5-oz. each) -- skinned, fat removed
4 ounces lean chicken meat -- diced fine
2 tablespoon port wine
2 egg whites
1/4 cup coconut or almond milk
salt and pepper -- to individual taste
1 cup veal stock
1 cup dried fruit -- see directions

STEP ONE: Prepare the Filling--
Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple,
apricots, and raisins). Put diced chicken meat, Port, egg whites, skim
milk, salt, and pepper in food processor and create a mousse from these
ingredients. Place into a bowl. Add diced mixed fruits. Blend well.
STEP TWO: Prepare the Roulades--
Flatten the chicken breasts and place filling in the middle. Roll up tight.
Place in smoker until done.
STEP THREE: Prepare the Sauce--
While roulades are cooking, combine veal stock and wine. Cook for three
minutes.
STEP FOUR: Presentation--
To serve, cut chicken rolls at an angle into five or six pieces. Spoon
sauce over chicken.

By Ro Miller. Posted to the PaleoRecipe Mailing List, March 2001