Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or margarine
   1      large         carrot -- coarsely grated
   1      large         egg -- lightly beaten
   1      medium        zucchini -- coarsely grated
                        salt and freshly ground
                        -- black pepper to taste
     1/4  cup           diced onion
   4                    split chicken breasts
     1/2  cup           grated part-skim mozzarella cheese
   2      slices        firm-textured white bread
     1/4  cup           honey

Preparation:

Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks. NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through. Makes 4 servings.