2 tablespoon butter or margarine
1 large carrot, coarsely grated (about 1 cu; p)
1 medium zucchini, coarsely grated (about 1; cup)
1/4 cup diced onion
1/2 cup grated part-skim mozzarella cheese
2 slice firm-textured white bread, coarsely; grated
1 (about 1 cup)
1 large egg, lightly beaten
1 salt and freshly ground black peppe; r to taste
2 split chicken breasts (4 pieces wit; h ribs),
1 about 2 1/2 pounds
1/4 cup honey
Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks.
NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through.
Makes 4 servings.
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