4 chicken breast halves
1/2 cup softened butter or margarine
2 tablespoons chopped scallions
2 tablespoons minced, fresh parsley
1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon
dried
1/2 teaspoon salt or to taste
1 small clove garlic, minced
1/8 teaspoon ground pepper
Working from the wide "neck end" of breasts use finger tips
to carefully separate skin from meat to form a pocket. In
a small saucepan combine remaining ingredients. Place
about 2 tablespoons of butter mixture in pocket of each
breast. Close skin flap at neck edge with a small skewer
or toothpick. Melt remaining butter mixture and reserve
for basting. Grill chicken 6 to 8 inches above medium-hot
coals for 25 to 30 minutes or until cooked through turning
and basting chicken every 8 to 10 minutes with butter.

HONEY MUSTARD GRILLED HENS Serves 2
I've found that hens cook a little faster and are more
attractive when served if you remove the backbone before
cooking.
2 fresh Cornish game hens
salt and ground pepper to taste
4 tablespoons butter or margarine
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Halve hens and remove backbones. (See page ___ for