Smoked Chicken Roulade with Dried Fruits & Wine

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

1. 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.

2. Prepare the Roulades:
Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done.

3. Prepare the Sauce:
While roulades are cooking, combine veal stock and wine. Cook for three minutes.

4. 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