• 3/4 cup pitted prunes
• 4 largechicken breast fillet
• foil
• 4 cup water
• 2 largechicken stock cube, crumbled

Soak prunes in boiling water about 15 minutes or until softened. Drain and transfer to a blender or food processor. Process until smooth. Pound chicken between sheets of greaseproof paper until thin. Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil. Combine water and stock cubes in a heavy nonstick pan over medium high heat. Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout. Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1-1/2 inch slices. Makes about 5 per serving.