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Main dishes

Apricot Basil Chicken

Apricot Basil Chicken recipe
Recipe and Photo by: Better Homes and Gardens
Here's one of the zestier ways to jazz up a chicken breast: fresh, nutty pesto, dried apricots and sweet apricot preserves.
30 min
48 min
4 servings

What You Need

cup  loosely packed fresh basil leaves
cup  dried apricots
cup  chopped pecans
tablespoons  grated Parmesan cheese
tablespoons  olive oil
cloves  garlic, quartered
 boneless skinless chicken breasts (1 pound)
 teaspoon salt
cup  apricot preserves, melted

Make It

1. For pesto, in a blender container or food processor bowl combine basil, apricot halves, pecans, Parmesan cheese, olive oil, and garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

2. Rinse chicken; pat dry with paper towels. Place each chicken breast between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap. Sprinkle chicken with salt. Spread pesto on each chicken breast. Fold in sides of each piece; roll up from short end into a spiral, pressing edges to seal. Secure with wooden toothpicks.

3. Place the chicken on the rack of an uncovered grill. 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. Brush with preserves the last 5 minutes of grilling. Makes 4 servings.

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