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Ingredients:
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
Direction:
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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For
Details about Ingredients , check your nearest American Store
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