• 2 whole chicken breasts, boned, skin on
• 1/2 C. dry stuffing mix
• 1/4 C. chopped onion
• 2 Tbs. unsalted butter, melted 1/2 tsp ground ginger
• 4 fresh apricots (1/2 lb.), halved
• 1/2 C. apricot jam
• 1 Tbs. cider vinegar

Place chicken skin side down and lb. with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halved on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5-1/2 inches above medium-hot coals 15 minutes, turning once or twice. Mix apricot jam, vinegar and remaining 1/4 tsp. ginger. Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes.

Yield: 4 Servings.