In large fry pan, place all but 1 tablespoon of the butter and melt over medium heat. Add onion and saut? until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place onion and collards in large bowl. Add cornbread, egg and sage. Mix well and cool. Between two sheets of plastic wrap, place chicken breasts, smooth side down. Pound gently with meat mallet or rolling pin until slightly flattened. Place 1/8 of stuffing on center of each breast; roll and tuck ends under. On large, greased baking pan with sides, place chicken. Melt remaining 1 tablespoon of butter and brush lightly on chicken. Sprinkle with salt and pepper. (At this point, chicken may be covered and placed in refrigerator for up to 24 hours). Place in 375F oven and cook about 20 minutes or until meat is no longer pink when tested with a knife. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice. Makes 8 servings.
To prepare Sweet Onion Gravy, in fry pan, place 4 tablespoons butter and melt over medium heat. Add 2 thinly-sliced Vidalia or other sweet onions and saut? 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 boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some of gravy from fry pan and stir to mix well. Carefully add cornstarch mixture to gravy, stirring vigorously to prevent lumps. Bring to boil, stirring constantly, until thickened.
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