You can bring this delicious recipe over to work and simply pack it in aluminum pouches.

INGREDIENTS

6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)

DIRECTIONS

• Heat grill until white hot.
• Meanwhile, melt butter in microwave then mix in the oil. Add Parsley, Rosemary, minced garlic, chopped onion and paprika. Let it sit for 10 minutes. Set aside about 4 tablespoons in a separate bowl.
• Put the chicken breasts over a wax paper with the skin side facing down. Pound it lightly with a heavy frying pan or meat mallet. Sprinkle with salt, pepper, and garlic powder.
• Combine the bread crumbs with Parmesan cheese and chopped ham into a small bowl. Add the rest of the butter, oil and herb mixture, stirring well. Stuff the mixture into the hollow portion of the chicken breasts. Fold the edges of the chicken to cover the stuffing. Secure with wooden picks.
• Set chicken over the hot coals and grill with the skin side facing down. Grill for about 20 minutes and brush with butter-oil mixture. Turn chicken and cook the other side for 20 more minutes. Discard the wooden picks and serve.