Pound each breast to 1/4-inch thickness and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; drizzle with 1 1/2 teaspoons olive oil and set aside until ready to cook.

In a small sauté pan combine the remaining 1 1/2 teaspoons oil, the scallion, 1 tablespoon basil, the garlic, 1/2 teaspoon coffee, and the remaining salt and pepper. Cook for 2 to 3 minutes over low heat, until the mixture is fragrant. Set aside 1 tablespoon each of the apricots and pine nuts, and stir the rest into the mixture. Transfer to a plate and set aside to cool. Keep the pan for the sauce.

In a small bowl dissolve the remaining 1 teaspoon coffee in 1 1/2 teaspoons water.

If using yogurt, stir the yogurt, honey, and cornstarch into the coffee. Pour into the sauté pan, put back on the heat and bring to a boil. Add the reserved apricots, pine nuts, and the remaining basil and cook for 1 to 2 minutes more, just until thickened. Keep warm.

If using half-and-half, stir the half-and-half and honey into the coffee. Pour into the sauté pan, put back on the heat, bring to a boil, and cook for 5 to 7 minutes. Add the remaining apricots, pine nuts, and basil and cook for 1 to 2 minutes more. Keep warm.

Spread half the cooled apricot–pine nut mixture over each breast half, roll, and secure with wooden toothpicks. Place a griddle or heavy sauté pan over medium heat; when hot, remove it from the heat and spray with oil. Return the griddle to the heat. Add the breasts and cook for 2 to 3 minutes, turning to sear and brown on all sides.

Transfer the stuffed breasts to a shallow baking pan and bake for 15 to 20 minutes. Pour any juices into the sauce and reheat. Slice each roll into rounds and serve with the sauce.