|Chicken breasts||72 Ounce (6 Chicken Breasts)|
|Finely chopped green onion||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs)|
|Salami||1⁄4 Pound, finely chopped (Soft)|
Bone chicken breasts, leaving skin in place.
Place flat, skin side down, on a cutting board.
Saute onion in 3 tablespoons of the butter or margarine until soft in a small frying pan; stir in crumbs and salami until moist.
Divide stuffing into 6 parts; spoon along hollows in chicken breasts.
Fold edges of chicken over stuffing to cover completely; fasten with wooden picks.
Melt remaining butter or margarine in a small saucepan on grill; brush part over chicken.
Place breasts on grill, buttered side down, about 6 inches above hot coals.
Grill 20 minutes.
Brush again with melted butter or margarine; turn.
Grill 20 minutes longer, or until chicken is tender and golden.
Place on a large serving platter; remove picks.
Garnish with carrot curls and sprigs of chicory, if you wish.