• 5 boneless, skinless chicken breasts
• 1/4 cup sesame oil
• 3/4 cup dried Black Mission Figs, chopped
• 1 tsp. Cumin Seeds
• 1 tsp. Saffron Threads
• 1/2 tsp. Chile Threads
• 1 tsp. Ancho Honey Citrus Spice
• 1 medium red onion, chopped fine
• 1 pound fresh spinach leaves, stemmed and cleaned
• salt to taste
• 2 tsp. minced garlic
• 2 tsp. Crystallized Ginger, chopped fine
• 1 cup tomato sauce
• 3/4 cup heavy cream
• 2 Tbsp. fresh cilantro, chopped fine for garnish

Preheat oven to 350°F.

Flatten chicken breasts with mallet to accommodate stuffing; store in refrigerator while preparing filling. Heat 2 Tbsp. sesame oil in large pan over moderate heat; add figs, saffron threads and chile threads and saute for several minutes until the figs are plump. Add cumin seeds, chopped onion and ancho honey citrus spice and saute several minutes until golden brown. Mix in the spinach and saute for several minutes longer; add salt to taste. 

Divide and spread stuffing over flattened breasts and roll tightly (secure with toothpicks if necessary). Set aside. Heat remaining oil in medium skillet over medium heat. Add garlic and ginger; cook for 2-3 minutes until the garlic is golden brown. Stir in the tomato sauce and the heavy cream and cook until you have a thick, creamy sauce.  Arrange the chicken breasts in a shallow baking dish and pour the sauce over the chicken. Bake for 45 minutes, basting occasionally with sauce. When done, garnish with cilantro and serve hot.