With meat mallet or small iron skillet, pound chicken evenly and carefully to 1/4" thick. Cut persimmon into strips and cut carrot into 1/4" sticks. Carefully place half of the persimmon, carrot, green onions, rosemary, and garlic chips along the short end of the chicken and roll. Trim excess pieces at ends if desired. Heat 2 Tbsp oil in pan and saute chicken, flap side down to seal until brown. Turn meat over and lower heat to cook through and finish browning. Salt and pepper to taste.

 

Serve with Stuffed Red Pepper.