Grilled Chicken Sliders and Apricot Chutney Spread

Ingredients

• 3  apricots pitted halved
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon cider vinegar 
• 1 tablespoon dijon mustard 
• 2  garlic cloves chopped
• 0.4 teaspoon ground pepper red
• 0.1 teaspoon salt 
• 1.3 ounce sandwich buns mini
• 1.5 pounds chicken thighs boneless skinless
• 1 tablespoon water 

Equipment

• food processor
• bowl
• frying pan
• grill pan

Directions

1. Combine first 3 ingredients in a small bowl.
2. Sprinkle chicken with pepper mixture.
3. Place a large grill pan over medium-high heat; coat pan with cooking spray.
4. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat.
5. Recoat pan with cooking spray.
6. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
7. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.
8. Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
9. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.