Recipes:
# Herb-Stuffed Grilled Chicken
## INGREDIENTS
* 4 skinless, boneless chicken breasts (4 ounces each)
* 3 tablespoons butter or margarine
* ½ cup chopped onion
* ½ teaspoon minced garlic
* ⅛ teaspoon dried marjoram
* 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
* ⅛ teaspoon dried thyme
* ¼ teaspoon salt
* ½ cup bread crumbs
* 3 tablespoons melted butter or margarine
* 1 teaspoon grated lemon peel
**SERVES 4**
## Make Ahead
Prepare the stuffing 1 day ahead. Cover with plastic wrap and store in the refrigerator until ready to stuff the chicken breasts.
## VARIATION
This recipe is just as tasty broiled. Place chicken on a foil-lined broiler pan. Broil 4 inches from heat, about 12 minutes per side.
## DIRECTIONS
**1.** Preheat grill. Soak wooden skewers or kitchen twine in a shallow dish.
**2.** Cut a pocket in thickest side of each chicken breast and set aside. Melt butter in a medium skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
**3.** Add marjoram, parsley, thyme, salt and bread crumbs to skillet; mix well. Spoon stuffing into chicken pockets; secure with wooden skewers or kitchen twine.
**4.** Combine melted butter and lemon peel in a small bowl. Grill chicken, basting frequently with the butter mixture, about 12 minutes per side.
## Make It Quicker
To serve a super-quick complete meal, make vegetable packets to grill alongside the chicken. Mound serving-size portions of sliced squash, onion and mushrooms on individual foil squares. Add a teaspoon of butter or olive oil and your favorite herbs, then tightly seal the packets.
