Directions:
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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