Ingredients

4 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

1/2 cup chopped onion

1/2 teaspoon minced garlic

1/8 teaspoon dried marjoram

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/8 teaspoon dried thyme

1/4 teaspoon salt

1/2 cup bread crumbs

1 teaspoon grated lemon peel

Preparation

  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; saute 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.