Courtesy of the National Broiler Council

8 whole boneless, skinless chicken breasts
1 stick butter, divided
1 small sweet onion, diced
3 cups collard greens, washed, chopped
2 cups crumbled cornbread
1 egg, slightly beaten
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups cooked rice

In a large frying pan, melt all but 1 tablespoon of butter over medium heat. Add onion and sauté until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place in a large bowl. Add cornbread, egg and sage. Mix well and cool. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each. Roll and tuck ends under. Place chicken in a large greased baking pan. Brush with remaining tablespoon of butter and sprinkle with salt and pepper. Bake at 375 degrees for 20 minutes.

Sweet Onion Gravy

Melt 4 tablespoons of butter over medium heat. Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Dissolve 2 tablespoons cornstarch in 1/4 cup cold water. Add cornstarch mixture to gravy. Bring to a boil, stirring, until gravy thickens.