2 tb Butter or margarine -coarsely grated
1 lg Carrot, coarsely grated (about 1 cup)
-(about 1 cup) 1 lg Egg, lightly beaten
1 md Zucchini, coarsely grated Salt and freshly ground
-(about 1 cup) -black pepper to taste
1/4 c Diced onion 2 Split chicken breasts (4
1/2 c Grated part-skim mozzarella -pieces with ribs),
-cheese About 2 1/2 pounds
2 sl Firm-textured white bread, 1/4 c 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.
