3 tbsp. butter
2 med. sized zucchini (about 8 oz. each), shredded
3 slices white bread
1 egg
2 oz. Swiss cheese, shredded (1/2 c.)
1/8 tsp. pepper
Salt
1 (3 lb.) broiler-fryer, cut into quarters
Pan fried potatoes (below)
Sauteed cherry tomatoes (below)
2 tbsp. honey

About 1 1/2 hours before serving, prepare stuffing: In 2 quart saucepan over medium heat, melt butter. Add zucchini and cook, stirring frequently until tender, about 2 minutes. Remove saucepan from heat. Into zucchini mixture, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt.

Preheat oven to 400 degrees. Carefully push fingers between chicken skin and meat to form a pocket. Place some stuffing in each pocket. Place chicken, stuffing-side up, in 13 x 9 inch baking pan. Bake 50 minutes or until tender (if necessary, cover with foil during last 15 minutes of baking to prevent overbrowning).

Meanwhile, prepare Pan-Fried Potatoes and Sauteed Cherry tomatoes; keep warm. To serve, remove chicken quarters to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 main dish servings.

Pan-Fried Potatoes: In 12 inch skillet over medium heat, melt 3 tablespoons butter; add 4 medium-sized potatoes, cut into 1/4 inch thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with salt to taste.

Sauteed Cherry Tomatoes: In 3 quart saucepan over high heat, melt 2 tablespoons butter (1/4 stick); add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to wrinkle, stirring frequently.