Ingredients:

Chicken breast without skin — 1 PC.
Dried apricots — 75g
Parsley — 1 bunch
Basil — 1 bunch
Parmesan — 30 g
Garlic — 2 cloves
Olive oil — 100 ml
Salt
Pepper

Preparation:

1. Chicken breast cut into thin layers and gently repel (should get very thin slices). Meat sprinkle with salt and pepper.
2. Prepare the pesto. Variations of the sauce exist a great many, I prefer to add fresh parsley.
3. Parsley, Basil, Parmesan and garlic grind and mix with olive oil. Small pieces of chicken folded together to form a wide layer, and apply sauce to it.
4. Then lay the chopped dried apricots.

5. Turn the meat with the apricots and sauce in a roll.
6. Wrap each loaf with foil and put in the oven for 15-20 minutes at 180 degrees.
7. The finished rolls cut into small pieces and served hot or cold.
8. A great option for a quick and original snacks, for example, when unexpected guests came. The roll can be put on slices of baguette — you will get delicious sandwiches.