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Mikey's Apricot-Basil Chicken Ingredients: One cup of basil leaves, loosely packed; One third cup dried apricot halves; One quarter cup of chopped pecans; Two tablespoons of Parmesan cheese, grated; Two tablespoons of olive oil; Two cloves of garlic, quartered; Four chicken breasts, boneless and skinless; One teaspoon of salt; One quarter cup of apricot preserves, melted. Chiefs Comment: The sweetness of the apricots make a striking contrast to the strong flavor of the pesto. Try using Cilantro Macadamia Nut Pesto in place of the basil-This rocks according to Mikey. For the pesto-Combine all ingredients except the salt and place into a food processor, cover and process until a paste forms. Place washed chicken breasts between two pieces of plastic wrap and working from the center pound lightly with the flat side of a meat mallet to one eighth inch thickness. Sprinkle with salt and spread pesto mixture on each chicken breast. Fold in sides of each piece; roll up from short end into a spiral, pressing edges to seal. Fasten with toothpicks or wrap and tie with lengths of fresh rosemary. Grill chicken on barbeque directly over medium coals for approximately nine to ten minutes per side. Add some apple wood or cherry wood soaked in water for an additional treat. Brush with melted apricot preserves the last five minutes of grilling.
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