Roasted Chicken Roll

¾ cup diced dried figs, stems removed

¾ cup dried cranberries

½ cup Calvados or brandy

4 tablespoons (½ stick) unsalted butter

2 medium onions, diced

3 stalks celery, diced into ½-inch pieces

¾ pound mild bulk Italian sausage

3 tablespoons chopped fresh rosemary, separated

3 tablespoons pine nuts, toasted

3 cups herb-seasoned stuffing mix (I recommend Pepperidge Farm)

1 ½ cups chicken stock

1 egg, beaten

Kosher salt and freshly ground black pepper

10 large boneless and skinless chicken breasts

3 tablespoons unsalted butter, melted

Preparing stuffing: Place the dried figs and cranberries in a small saucepan; add Calvados and ½ cup water. Bring the mixture to a boil over medium heat, then lower heat and simmer for 2 minutes. Remove from heat and set aside. Meanwhile, melt butter in large skillet over medium heat. Add onions and celery, and sauté until softened, about 5 minutes. Add sausage, crumbling into small bits and stirring frequently until browned. Add fig and cranberry mixture, 1½ tablespoons rosemary and pine nuts; cook 2 minutes, being sure to scrape brown bits on bottom of the pan. Place stuffing mix in a large bowl. Add the cooled sausage mixture, chicken stock, egg, 1 teaspoon salt, ½ teaspoon pepper and stir well. Cool completely. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preparing chicken: Cut one side of a gallon sized zip-top bag, leaving two open sides, the zipper side and the one just cut. Place chicken breasts, one at a time, between layers of plastic and gently pound to ½" thickness, being careful not to get any holes. Continue with remaining breasts and chill until ready to use. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

To assemble: Place a piece of plastic wrap approximately 12 inches by 24 inches on the counter. Arrange 5 chicken breasts side by side on the top half of the plastic wrap, slightly overlapping one another. Place remaining 5 breasts side by side in a row beneath the top layer, also slightly over lapping. When complete you should have a rectangle of chicken breasts 5 wide and 2 high, overlapping each other, with no holes in-between. Sprinkle the meat with 1 teaspoons salt and 1 teaspoon pepper. (You may have extra stuffing that may be place in a buttered dish and bake 45 minutes.)

Starting with the long side of the chicken facing you, mound stuffing down the middle of the rectangle from left to right, using enough to allow meat to wrap around, not roll into the stuffing.

Using the plastic wrap to help, roll the lower section of chicken to the top of the stuffing; repeat with the top section, being careful to completely wrap the stuffing with slightly overlapping chicken. When complete you should have a roll of stuffing with chicken wrapped around it. Wrap tightly in plastic wrap and place in freezer for 20 minutes - this will make tying the roll easier.

Remove from freezer and remove plastic wrap; tie firmly with kitchen twine every 2-inches to make a compact cylinder. Carefully move stuffed roll to rack on sheet pan, being careful not to allow roll to separate. Brush with the melted butter and sprinkle generously with salt and pepper, along with remaining rosemary. Bake uncovered for 1 hour and 25 minutes to 1 hour 35 minutes, or until internal temperature reaches 165 degrees. Loosely cover with foil and allow to stand 20 minutes. Remove string and slice into ½-inch slices.

Serves 8 to 10

* Or do it Ina Garten's way and use 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) Cooking time will need to be adjusted.

Penny Kazmier, adapted from Ina Garten's Roasted Turkey Roulade recipe