Apricot Stuffed Chicken Breasts

2 tablespoons butter, melted
1 green onion, chopped (1/4 cup)
1/2 teaspoon ground ginger
1/2 cup stuffing mix
2 whole chicken breasts, boned, skin on
4 fresh apricots, halved and pitted (about 1/2 lb.)
1/2 cup apricot jam
1 tablespoon cider vinegar

Combine butter, onions, 1/4 teaspoon ginger and stuffing mix.

Place chicken skin down and pound with mallet to flatten somewhat. Spoon 1/2 stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around, enclosing filling inside. Tie each chicken roll with a string every two inches.

Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes, turning once or twice.

Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush apricot mixture over chicken rolls, continue cooking 5 to 10 minutes longer or until done.

Servings: 4
Source: Apricot Producers of California