2 tablespoon butter or margarine
1 large carrot -- coarsely grated
1 large egg -- lightly beaten
1 medium zucchini -- coarsely grated
salt and freshly ground
-- black pepper to taste
1/4 cup diced onion
4 split chicken breasts
1/2 cup grated part-skim mozzarella cheese
2 slices firm-textured white bread
1/4 cup honey
Instructions:
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.
