Apricot Basil Chicken

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   1.

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   For pesto, in a blender container or food processor bowl combine basil, apricot halves, pecans, Parmesan cheese, olive oil, and garlic.

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   Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

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   2.

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   Rinse chicken; pat dry with paper towels.

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   Place each chicken breast between 2 pieces of plastic wrap.

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   Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.

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   Remove plastic wrap.

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   Sprinkle chicken with salt.

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    Spread pesto on each chicken breast.

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    Fold in sides of each piece; roll up from short end into a spiral, pressing edges to seal.

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    Secure with wooden toothpicks.

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    3.

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    Place the chicken on the rack of an uncovered grill.

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    Grill directly over medium coals for 18 to 20 minutes or until chicken is tender and no longer pink, turning once halfway through grilling time.

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    Brush with preserves the last 5 minutes of grilling.

* Per serving · 4 servings · Values may vary.

No additional tips available.