This Corn Stuffed Chicken Breast recipe is delicious cooked on the grill. You can serve it with fresh grilled asparagus, a grilled vegetable kabob, consisting of green and red bell peppers, vidaila onions and cherry tomatoes.
8 whole chicken breasts, boned with skin on, washed
1 c. herb seasoned stuffing mix
2 tbsp. chopped red or green bell pepper
1/2 tsp. dried thyme, crushed
1 (8 oz.) can whole kernel corn, drained
1/4 c. chopped celery
2 tbsp. butter
1 egg, slightly beaten
1/4 c. melted butter
1/2 c. chopped onion
1/4 tsp. rubbed sage
1/4 tsp. pepper
In a large skillet add 2 tbs butter and cook green pepper, onion and celery, until tender. Add stuffing mix, corn, thyme,
egg, sage and pepper and mix well.
Spoon corn mixture in cut side of each breast. Fold over and skewer.
Grill chicken over medium hot coals until tender, turning often.
Brush with melted butter during last 10 minutes.
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