INGREDIENTS
Angostura Dressing (Makes 2 cups)
3/4 cup (6 ounces) orange juice
1/2 cup (4 ounces) California raisin paste*
1/2 cup (4 ounces) olive oil
Salt and fresh ground black pepper
1 teaspoon English mustard powder
1 tablespoon Angostura Bitters
1/4 cup (2 ounces) fresh lemon juice
1/4 cup balsamic vinaigrette

Salad
1 boneless skinless chicken breast, about 7 ounces
1 slice smoked ham
1 tablespoon California raisin juice concentrate*
3 dried figs
1 tablespoon all-purpose flour
1 egg, beaten
2-2/3 tablespoons (1/2 ounce) dry bread crumbs
2-2/3 tablespoons (1/2 ounce) dry coconut flakes
Oil for frying
1 cup (2 ounces) assorted greens
3 tablespoons (1 ounce) California golden raisins
1 cucumber
10 chives
1 leaf radicchio

PROCEDURE
Measure all ingredients for dressing into blender container and blend well. Store in refrigerator until ready to serve. Preheat oven to 350°F.

Place chicken breasts between 2 sheets of plastic wrap and pound with meat mallet or small pan to desired thickness. Remove plastic wrap and arrange slice of smoked ham on top of chicken. Drizzle with raisin juice concentrate and arrange figs on top of ham. Roll up like jellyroll; dust with flour and dip in egg wash. Roll in breadcrumbs mixed with coconut flakes. Pour oil into sautépan; heat and sear chicken until golden brown. Place chicken in preheated oven and bake at 350°F until internal temperature is 160°F. Remove from oven and cool. Then, slice crosswise into 1/2-inch pinwheels. Arrange assorted greens and chicken pinwheels on serving plate and garnish with raisins, cucumber, chives and radicchio. Serve with 1/4 cup (2 ounces) Angostura Dressing.

Source: Chef Paul Fischbach