Corn Stuffed Chicken Breasts
|Whole chicken breasts||8|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Slightly beaten egg||1|
|Poultry seasoning||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Remove bones from chicken breasts, keeping meat in one piece .
Do not remove skin.
Sprinkle cut side with salt.
In skillet cook onion and celery in 2 tablespoons butter till tender.
Add corn, stuffing mix, egg, poultry seasoning, and salt; mix well.
Spoon some corn mixture on cut side of each chicken breast.
Fold over and skewer or tie closed.
Grill over medium-hot coals till tender, 30 to 35 minutes, turning often.
Brush with melted butter during the last 10 minutes.