|Skinless, boneless chicken breast halves||10|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped onions||1 1⁄2 Tablespoon|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Bread cubes||3 Cup (48 tbs) (French Or Day-Old)|
|Dried whole thyme||1⁄4 Teaspoon|
|Red pepper||1⁄8 Teaspoon|
|Baking apple||1 , peeled and diced|
|Finely chopped dried apricots||1⁄2 Cup (8 tbs)|
|Apricot glaze||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Place chicken breast halves between two sheets of waxed paper.
Flatten to 1/4-inch thickness, using a meat mallet or rolling pin, set aside.
Saute pecans, onion, green onions, and celery in butter until vegetables are tender.
Remove from heat; add bread cubes, seasonings, apple, and apricots, stirring well.
Spoon about 1/2 cup filling onto each chicken breast, fold sides over, and secure with wooden picks.
Place in a lightly greased 13- x 9- x 2-inch baking dish.
Cover and bake at 350Â° for 30 minutes.
Baste with apricot glaze; bake, uncovered, an additional 15 minutes, basting every 5 minutes.
Broil 6 inches from heat 3 to 5 minutes or until golden.
Serve with remaining glaze.