California Apricot Stuffed Chicken

2 tablespoons butter, melted
1 green onion, chopped  (1/4 cup)
1/2 teaspoon ground ginger
1/2 cup stuffing mix
2 whole chicken breasts, boned, skin on
4 fresh California apricots, halved and pitted (about 1/2 lb.)
1/2 cup apricot jam
1 tablespoon cider vinegar


Serves:  4

Combine butter, onions, 1/4 teaspoon ginger and stuffing mix.  Place chicken skin down and pound with mallet to flatten somewhat.  Spoon 1/2 stuffing mixture in a strip along center of each breast.  Place apricot halves on top of stuffing.  Wrap chicken around, enclosing filling inside.  Tie each chicken roll with a string every two inches. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes, turning once or twice.  Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger.  Brush apricot mixture over chicken rolls, continue cooking 5 to 10 minutes longer or until done.