Autumn Vineyard Rolls

Description
Makes 18 to 20 rolls.

Ingredients

 * 1/3 cup slivered almonds
 * 2 tablespoons butter or margarine
 * 8 ounces boneless, skinless chicken breast, diced (1 cup)
 * 1/2 teaspoon fennel seeds, ground
 * 1/2 teaspoon fines herbes
 * 1/4 teaspoon thyme
 * 1/4 teaspoon ground black pepper
 * 1/8 teaspoon ground cinnamon
 * 1 1/2 cups cooked rice (cooked in chicken broth)
 * 3 tablespoons dried currants
 * 1 teaspoon grated lemon peel
 * 2 tablespoons water
 * 18 to 20 small grape leaves
 * 1 lemon, thinly sliced

Directions
Spread almonds in single layer on baking sheet; bake at 350 degrees 5 to 8 minutes, stirring occasionally, until lightly browned. Cool.

Melt butter in frying pan. Stir in chicken, fennel, fines herbes, thyme, pepper and cinnamon; cook until lightly browned.

Combine chicken, rice, almonds, currants and lemon peel; mix well. Spoon 2 tablespoons rice mixture onto center of each grape leaf. Tuck in sides and roll tightly to form 2-inch cylinders. Place rolls in baking dish; sprinkle with water and top with lemon slices. Cover dish with foil; bake at 350 degrees 20 minutes. Serve warm or at room temperature.