Instructions

• Prepare dried fruit mixture: Bring 1 quart water to a boil and pour over dried fruit in a large bowl.  Rehydrate fruit for 15 minutes, or until it has softened.
• Remove fruit from bowl, reserving 1 cup whole fruit for garnish and making sure not to drain liquid just yet.  
• Add fruit to a blender or food processor, process until slightly chunky then remove half of the mixture for Fruit Cake.  To the remaining mixture, add half the salt + pepper and red pepper flakes, rosemary and garlic.  Pulse to combine, adding extra soaking liquid as needed to help break down the fruit and create a paste.  Set aside.
• Preheat oven to 375 F.
• Remove chicken breasts from package and using a sharp knife, cut a slit lengthwise down the middle, making sure not to cut all the way through.  Open butterflied chicken breats and place in between two pieces of plastic.  Using a rolling pin, pound out until 1/4" thin.
• Add processed fruit and roll up, securing with toothpicks if needed.  
• Place in a baking dish and sprinkle chicken with remaining salt + pepper.
• Bake in the oven for 30-45 minutes, or until chicken is cooked through and a thermometer measures 160 F.
• Remove from oven and allow to cool for 10 minutes.
• Serve with reserved whole fruit on top as a garnish and spoon residual juices over the chicken.
• Slice thinly to reveal pinwheel design for effect!