posted by Elle 06-27-103 8:01 PM
Apricot-Basil Chicken
Better Homes & Gardens Prize Winning Recipes, page 31. c. 2003, 2003 Copyright by The Meredith Corporation
1 cup loosely packed fresh basil leaves
1/3 cup dried apricot halves
1/4 cup chopped pecans
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, quartered
4 medium skinless, boneless, chicken breast halves (about 1 pound total)
1/2 teaspoon salt
1/4 cup apricot preserves, melted
For pesto, in a blender container or food processor bowl combine basil, apricots, pecans, Parmesan cheese, oil and garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping sides.
Place each chicken piece between two pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with salt. Spread pesto on each chicken piece. Starting from a short side, roll up into a spiral, folding in ends. Secure with wooden toothpicks.
Grill chicken on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes or until chicken is tender and no longer pink, turning once and brushing occasionally with preserves the last five minutes of grilling. Makes 4 servings.
Nutrition facts per serving: 324 calories; 16g total fat (3 g sat fat, 62 mg cholesterol); 382 mg sodium; 23 g carbohydrates; 1 g fiber; 24 grams protein. Daily values: 9% vitamin A; 2% vitamin C; 7% calcium; 11% iron.