Herb-Stuffed Grilled Chicken - cooking recipe

Ingredients

4 skinless, boneless chicken breasts (4 oz. each)
3 Tbsp. butter or margarine
1/2 c. chopped onion
1/2 tsp. minced garlic
1/8 tsp. dried marjoram
1 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
1/8 tsp. dried thyme
1/4 tsp. salt
1/2 c. bread crumbs
3 Tbsp. melted butter or margarine
1 tsp. grated lemon peel

Preparation

Preheat grill.
Soak wooden skewers or kitchen twine in a shallow dish.
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. Add marjoram, parsley, thyme, salt and bread crumbs to skillet; mix well.
Spoon stuffing into chicken pockets; secure with wooden skewers or kitchen twine.
Combine melted butter and lemon peel in a small bowl. Grill chicken, basting frequently with the butter mixture, about 12 minutes per side.
Serves 4.