Spicing up Summer vegies

Here is a wonderful recipe to use fresh veggies

Sante Fe Stuffed Chicken

3/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup unseasoned dry bread crumbs
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup corn
1 oz. (1/4 cup) shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
4 chicken breast halves, bone-in with skin

Spray 12x8-inch baking dish with nonstick cooking spray. In small bowl, combine chili powder, cumin, salt and paprika; mix well. Reserve 1 teaspoon seasoning mixture; set aside. To remaining seasoning mixture, add bread crumbs; mix well. In medium skillet, melt butter over medium heat. Add celery and onion; cook 5 to 7 minutes or until vegetables are tender. Add corn, cheese, cilantro and bread crumb mixture; mix well. Loosen skin from each chicken breast to form pocket between skin and meat. Fill each pocket with about 1/2 cup corn mixture; secure opening with toothpick. Place skin side up in baking dish. Sprinkle chicken with reserved seasoning mixture. Broil 4 to 6 inches from heat 5 to 7 minutes or until skin is brown. Remove baking dish from oven; cover with foil. Heat oven to 350°F. Bake 35 to 45 minutes or until juices run clear.