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566 -- 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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