Place chicken between 2 sheets plastic wrap; gently pound to 1/4-inch thickness. In medium bowl, combine butter, olives, raisins, jalapeno peppers, garlic, slivered almonds and minced cilantro. Place equal amounts of butter mixture on each chicken breast and roll up lengthwise, pressing in edges to seal; secure with wooden picks. Dip chicken in eggs and roll in breadcrumbs. In large fry pan over medium high heat, place oil. Add chicken and sauté until golden brown on all sides, about 10 minutes. Remove chicken to ungreased 13×9 baking pan and bake in 350 degree F. oven, uncovered, 20 minutes. Arrange chicken on platter; remove picks and drizzle with Mango Mustard Sauce. Garnish with toasted almonds and cilantro sprigs. Makes 6 servings.

Mango Mustard Sauce: In blender, place 1 mango, pitted and chopped; 1/4 cup Dijon mustard; 1/2 cup sour cream; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons grated lime zest; 2 teaspoons curry powder; and 1/4 cup dark rum. Puree until thoroughly blended and refrigerate until ready to use.

Sharyn Hill Organ, NM