Got any comments or ideas to share with us? Let us know!

Apricot Basil Chicken

Posted 07/14/11 by ChefSnowball
Not yet rated
Views: 420
Venues: Cheese
Produce & All Things Green
Spices & Herbs
Categories: Basil
Parmigiano - Reggiano
Sub Categories: Apricots
Keywords: chicken, apricot, basil, Parmesan, garlic, pecans
Servings: 4
1 cup loosely packed fresh basil leaves
1/3 cup dried apricots
1/4 cup chopped pecans
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, quartered
4 skinless, boneless chicken breast halves (1 pound)
1/2 teaspoon salt
1/4 cup apricot preserves, melted

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.

Rinse chicken; pat dry with paper towels. Place each chicken breast half 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.

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.
Bookmark and Share

Please log in to dish on this post.