Title: Chicken breasts stuffed with chives and fresh herbs
 Categories: None
      Yield: 1 Servings
 
      4    Split chicken breasts with
           -skin
      4    Cloves garlic; minced
      8 ts Chopped fresh chives
      8 tb (generous) chopped fresh
           -herbs (suggestions follow)
    1/2 c  Complementary vinegar or dry
           -white wine
      1 ts Dried mustard
      1 ts Honey
    1/4 ts Crushed dried red chile
           -pepper (more for
           -chile-heads!)
      3 tb Olive oil
           Salt; freshly ground pepper
           -and paprika to taste.
 
  I found this versatile recipe at HerbNET:
  
  Rinse chicken breasts and pat dry. Gently lift up skin of each and
  rub each with a clove of minced garlic and 2 teaspoons chopped
  chives. Stuff about 2 tablespoons of the fresh herbs beneath skin of
  each breast. Set aside. Mix herb vinegar or wine with mustard, honey,
  crushed red pepper, and any herbs that did not fit into chicken, and
  whisk in the olive oil. Marinate chicken in this mixture for 2 hours
  or more, turning occasionally. Sprinkle with salt, pepper and
  paprika, and grill over hot coals or under broiler (about 6 inches
  from flame), skinside down, for approximately 7-8 minutes. Turn
  skin-side up and cook another 6-8 minutes, basting occasionally with
  marinade. Do not burn!
  
  Suggested herbs (per breast)
  
  Lemon: 1 Tbsp lemon thyme; 1 Tbsp lemon balm or lemon verbena; 1/8 tsp
  lemon zest; lemon vinegar
  
  French: substitute shallots for garlic; 1 Tbsp chopped thyme; 1 Tbsp
  chopped parsley or marjoram; bouquet garni vinegar
  
  Southwest: 1 Tbsp chopped cilantro; 1 Tbsp chopped oregano; 2-4 chile
  rajas; oregano-chile-garlic vinegar
  
  Italian: 1 Tbsp chopped basil; 1/2 Tbsp chopped oregano; 1/2 Tbsp
  chopped parsley; 1 small sprig rosemary; Mediterranean marinade
  vinegar