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CHICKEN BREASTS WITH CARROT
AND ZUCCHINI STUFFING
2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
With sharp knife, remove skin and excess fat from chicken breasts.
Cut each breast in half, along breastbone; remove breastbone.
From cut side of each chicken breast half, with tip of sharp
knife, cut and scrape meat away from rib cage, gently pulling
back meat to form pocket; set aside. In medium bowl, combine
carrots, zucchini, salt and poultry seasoning. Spoon about 1/2
cup mixture into each pocket; secure with toothpicks. In 10
inch skillet, place chicken, sprinkle with bouillon. To skillet
add water, over medium high heat, heat to boiling. Reduce heat
to low; cover and simmer about 40 minutes or until chicken is
fork tender. Remove toothpicks. Makes 4 servings, 180 calories
per serving.
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