1/4 c. chopped celery
2 tbsp. chopped red or green bell pepper
2 tbsp. butter
1 (8 oz.) can whole kernel corn, drained
1 c. herb seasoned stuffing mix
1 egg, slightly beaten
8 whole chicken breasts, boned with skin on, washed
1/2 c. chopped onion
1/2 tsp. dried thyme, crushed
1/4 tsp. rubbed sage
1/4 tsp. pepper
1/4 c. melted butter

Cook celery, onion, green pepper in 2 tablespoons butter in a 10 inch skillet until tender. Add corn, stuffing mix, egg, thyme, sage and pepper and mix well. Spoon corn mixture on cut side of each breast. Fold over and skewer or tie closed. Grill chicken over medium hot coals until tender, turning often. Brush with melted butter during last 10 minutes. Yields: 8 servings.