2 Tbsp. butter or margarine
1/4 C. chopped green onions
1/2 tsp. ground ginger, divided
1/2 C. stuffing mix
2 whole boneless chicken breasts
4 apricots, halved and pitted
1/2 C. apricot jam
1 Tbsp. cider vinegar
1. In bowl combine butter, onion, 1/4 tsp ground ginger and stuffing mix.
2. Place chicken skin side down between plastic wrap and flatten. Spoon mixture into center of chicken, place apricots on top, then roll and tie
3. Lightly oil grill and grill chicken over med-hot grill for 15 minutes, turning once or twice.
4. Brush chicken with jam mixture and cook 5-10 minutes longer, or until no longer pink inside.