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Honey-glazed stuffed breasts
Artist: _
Categories: Barbecue, Breasts, Glaze, Honey, Meats, Poultry
Yield: 4
Rating: 0
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Ingredients:
2 tbspButter or margarine
1 largeCarrot, coarsely grated
-(about 1 cup)
1 medZucchini, coarsely grated
-(about 1 cup)
1/4 cupDiced onion
1/2 cupGrated part-skim mozzarella
-cheese
2 sliceFirm-textured white bread
-coarsely grated
(about 1 cup)
1 largeEgg, lightly beaten
Salt and freshly ground
-black pepper to taste
2 Split chicken breasts (4
-pieces with ribs)
About 2 ?pounds
1/4 cupHoney
Procedures:
1Start fire in grill, placing rack 4 inches above the coals (see note).
2Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion.
3Cook about 5 minutes, stirring frequently, until crisp-tender.
4Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well.
5Set aside.
6Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket.
7Divide stuffing mixture among pockets; secure openings with wooden picks.
8Set breasts aside until fire is ready.
9Place breasts, skin side up, on hot grill rack.
10Cook, covered with grill cover, 30 minutes.
11Brush with honey; grill, covered, for 5 minutes longer.
12Serve when chicken is well glazed and cooked through; remove wooden picks.
13Note: breasts may be baked in oven.
14Heat oven to 400°F.
15Prepare stuffing and stuff breasts as directed.
16Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes.
17Brush with honey; bake 5 minutes longer until cooked through.
18Makes 4 servings.
19[ redbook; july 1990
 
 
 
 

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