8 whole boned and skinned chicken breasts
1 stick butter, divided
1 small sweet onion, diced
3 c. collard greens, washed and chopped
2 c. crumbled cornbread
1 egg, beaten slightly
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
Sweet Onion Gravy (recipe follows)
cooked rice

In large frypan, place all but 1 tablespoon of the butter and melt over medium heat. Add onion and sauté until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place onion and collards in large bowl. Add cornbread, egg and sage. Mix well and cool. Between two sheets of plastic wrap, place chicken breasts, smooth side down. Pound gently with meat mallet or rolling pin until slightly flattened. Place 1/8 of stuffing on center of each breast; roll and tuck ends under. On large greased baking pan with sides, place chicken. Melt remaining 1 tablespoon of butter and brush lightly on chicken. Sprinkle with salt and pepper. (At this point, chicken may be covered and placed in refrigerator for up to 24 hours.) Place in 375°F oven and cook about 20 minutes or until meat is no longer pink when tested with a knife. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.

Makes 8 servings.

Sweet Onion Gravy:

2 thinly sliced Vidalia or other sweet onions
2 c. chicken broth
1/2 c. heavy cream
1/2 tsp. brown food coloring
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cold water
2 tbsp. cornstarch

In frypan, place butter and melt over medium heat. Add Vidalia or other sweet onions and sauté until transparent. Add broth, heavy cream, brown food coloring, salt and pepper. Bring to boil. In 1/4 cup cold water, dissolve cornstarch. Add some of gravy from frypan and stir to mix well. Carefully add cornstarch mixture to gravy, stirring vigorously to prevent lumps. Bring to boil, stirring constantly, until thickened.