#318 & #317 Chicken with Apricots and Garlic

So I am counting this one as a twofer cause after doing the first one I worked out a variation. Wheeee

This was first invented during a summer camping trip with great friends up in Hendy Woods. Not a lot of planning was involved cause we were only feeding 8 people.

• Boneless, Skinless Chickbreasts
• Fresh rosemary
• garlic
• dried apricots
• lemons
• sea salt
• pepper
• olive oil
• percuito

Saute the garlic until golden and remove right way from heat. Add the flesh of the lemon (no seeds) and the zest (finally diced) as well as the diced browned garlic and finely chopped rosemary. Season with salt and pepper, mix well with a tiny bit of olive oil.

Cut pockets in the cleaned chicken breasts and stuff with the mixture you just made. Between the tenderloin and the breast place a whole spring of rosemary and lightly season with a tiny pepper (lemon pepper is good). Lay a layer of prochuto across that side of the chicken sealing it off. Brush other side with olive oiled and place on the hot grill prochuto side up. Cool for 5-7 min depending on size of the breasts. turn over and grill on the prochuto side and grill the rest of the way. If needed turn as you go more often to get it evenly cooked.

For the Roasted version you vary it a bit. Add more lemon for started.

First use a whole chicken.

When making the stuff do the following:
Saute the garlic until golden and remove right way from heat. Add the flesh of the lemon (no seeds) and the half the zest (finally diced) as well as the diced browned garlic and finely chopped rosemary. Season with salt and pepper, mix well with a tiny bit of olive oil.

take the remaining zest and and mix with corse sea salt (about 30/70)

Cut the back out and big thighbones out of a whole chicken "flattening" it. Use a spoon to loosen the skin and rub with butter. Cut a pocket in the meat of each breast. Stuff the gaps in the thighs and the pockets in the breast meat with the mixture you made.

In the roasting pan, place the remains of the lemons, rough sliced onions and other common roasting veg. (apples, oranges, carrots, potatoes, peppers) creating a bed that you will place your chicken on. And now you guessed it place the stuffed bird on it. Rub the skin with the salt zest mixture until well coated. fill roasting pan with about a quarter inch of broth or water (I make broth with the extra chicken parts while I am doing the rest of the prep for this :-). YOu don't want too much water otherwise you will steam your bird and end up with flavorless floppy skin.

Place in a HOT, HOT oven 475 at least. for 20 min. After 20 min reduce the temp to about 400 or so, and roast for another 25 min or so… depending the size of your bird and the goodness of your oven. Check about every 15 min to ensure there is liquid in the bottom and your veggies aren't burning.

Check the leg for doneness before pulling from the oven. Let stand for 5 min before cutting into it otherwise the product will be dry and crappy.