Apricot Stuffed Chicken
|Butter/Margarine||2 Tablespoon, melted|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Stuffing mix||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||2 (Skin On)|
|Fresh california apricots||4 , halved and pitted|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Tablespoon|
In medium bowl, combine butter, onion, 1/4 teaspoon of the ginger and the stuffing mix.
Place chicken skin-side down and pound with meat mallet to flatten slightly.
Spoon half the stuffing mixture in a strip along center of each breast.
Place apricot halves on top of stuffing.
Roll chicken pieces and tie with kitchen twine to enclose stuffing.
Lightly oil grid.
Grill chicken rolls, on uncovered grill, over medium-hot briquets 15 minutes, turning once or twice.
In small bowl, combine apricot jam, vinegar and remaining 1/4 teaspoon ginger.
Brush chicken rolls with jam mixture and cook 5 to 10 minutes longer or until chicken is cooked through.