Grilled Breast of Chicken with Apricots, Raisins, Peanuts and Mint Cooked Over Apple Wood and Apple Jack Sauce and Virginia Waldorf Salad

Ingredients

• 1/2 cup dried apricots
• 1/4 cup raisins
• minced
• 1/4 cup peanuts
• crushed
• 1 teaspoon shallots
• minced
• 1/2 teaspoon honey
• 1/2 teaspoon mint
• minced
• 1 teaspoon curly parsley
• minced
• 4 chicken breasts
• Salt and pepper
• 3/4 cup apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup apricots
• minced
• 1 teaspoon shallots
• minced
• 1 teaspoon fresh ginger
• peeled and minced
• Salt and pepper
• 3 apples
• cored and diced into 1/4-inch pieces
• 1 cup celery
• diced 1/4-inch
• 1 cup seedless red grapes
• halved
• 1/2 cup dried cherries
• 1/2 cup unsalted roasted peanuts
• 1/4 cup plain nonfat yogurt
• 1/4 cup sour cream
• 1 tablespoon smooth peanut butter
• 1/4 cup fresh flat-leaf parsley
• chopped
• Salt and pepper

Instructions

1. Soak the apricots in hot water for 10 minutes.
2. Drain and then mince.
3. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together.
4. Slice the chicken horizontally and slightly flatten with a mallet.
5. Place 1/4 cup of mixture in each breast.
6. Fold the breast together.
7. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips.
8. Grill for 4 minutes.
9. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
10. Combine all the ingredients in a medium size saucepan and bring to a boil.
11. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
12. Combine the apples, celery, grapes, cherries and peanuts in a large bowl.
13. Toss thoroughly.
14. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley.
15. Fold the dressing into the salad and season with salt and pepper.
16. Serve garnished with the remaining parsley.