• Cooking Time: 23 to 25
  • Servings: 4
  • Preparation Time:



  • 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 1-pound skinless, boneless chicken breast halves
  • 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.

© 2006-2017 BakeSpace, Inc. All Rights Reserved