Get your sweet-and-savory on with this delicious Apricot Pesto-Glazed Chicken. Get out the fresh basil and parsley and let's get started!
What You Need
Original recipe yields 6 servings
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 tsp. dried Italian seasoning
3/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley
1/3 cup dried apricots
1/4 cup PLANTERS Slivered Almonds
2 cloves garlic, quartered
2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese
2 Tbsp. oil
1/4 cup apricot preserves, melted
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Let's Make It
Heat greased grill to medium heat.
Place chicken, top sides down, on cutting board; sprinkle with Italian seasoning.
Blend all remaining ingredients except preserves in blender until smooth; spread onto chicken to within 1/2 inch of sides. Fold in both long sides of each chicken breast, then roll up starting at one short end. Secure with wooden toothpicks.
Grill, seam sides down, 18 to 20 min. or until done, turning after 10 min. and brushing with preserves for the last 5 min. Remove and discard toothpicks before serving chicken.
Prepare using boneless skinless chicken thighs.
Serve with hot cooked rice, pasta or potatoes.
How to Pound Meat
To pound chicken breasts, veal cutlets or tenderize beef, place meat in a freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.