Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a small saucepan over medium heat. Add onion and celery; cook for 4 to 6 minutes or until tender. Stir in apricots, stuffing mix and ginger; set aside.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
Spoon the stuffing mixture evenly over chicken pieces. Fold in the side edges; roll up from bottom edge. Secure with wooden toothpicks. In a small bowl, stir together apricot jam and vinegar.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place chicken on the grill rack over the drip pan. Cover and grill for 20 to 25 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling and brushing occasionally with the apricot jam mixture during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium; adjust for indirect cooking. Grill as above.) Remove and discard toothpicks.