Instructions: For the Greek Charoset: Blend dates and raisins in bowl of food processor until very finely minced. Transfer to large bowl and add walnuts, pine nuts, ginger and wine and mix well. Cover with plastic wrap and chill 1 hour. (Makes 1 recipe)

Place 1 chicken breast between 2 (12-inch) pieces plastic wrap and pound to an even thickness. Remove top piece plastic wrap. Arrange chicken breast on bottom sheet plastic wrap, smooth-side down; shape 2 tablespoons Charoset mixture into log in center of prepared chicken breast. Roll breast into a "sausage," using plastic wrap to help tighten it. Sprinkle with salt and pepper. Wrap in plastic wrap allowing 3 inches wrap to overlap on ends. Tie by twisting ends together to seal. Repeat with remaining chicken breasts and Charoset. (This can be done ahead and refrigerated.)

Poach "sausages" in simmering water in large skillet 15 to 20 minutes. Cool. Unwrap, reserving juices. Transfer to cutting board and, using sharp knife, cut into 1-inch slices. Serve with reserved juices and remaining 1/2 recipe Greek Charoset, if desired.

This recipe yields 6 servings.

NOTES :

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