Step 1Place 1 chicken breast between 2 (12-inch) pieces plastic wrap and pound to an even thickness. Remove top piece plastic wrap. Arrange chicken breast on bottom sheet plastic wrap, smooth side down; shape 2 tablespoons Charoset mixture into log in center of prepared chicken breast. Roll breast into a "sausage," using plastic wrap to help tighten it. Sprinkle with salt and pepper. Wrap in plastic wrap allowing 3 inches wrap to overlap on ends. Tie by twisting ends together to seal. Repeat with remaining chicken breasts and Charoset. (This can be done ahead and refrigerated.)
Step 2Poach "sausages" in simmering water in large skillet 15 to 20 minutes. Cool. Unwrap, reserving juices.
Step 3Transfer to cutting board and, using sharp knife, cut into 1-inch slices. Serve with reserved juices and remaining 1/2 recipe Greek Charoset, if desired.