CHICKEN BREASTS WITH CARROT AND ZUCCHINISTUFFING

CHICKEN BREASTS WITH CARROT AND ZUCCHINISTUFFING

How To

In medium bowl, combine carrots, zucchini, salt and poultry

seasoning. Spoon about 1/2 cup mixture into each pocket (each

breast should open similar to a butterfly); secure with toothpicks. In

place chicken in a Med size skillet, sprinkle with bouillon.

Add water to skillet and cook 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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