Chicken Thighs Stuffed with Broccoli and Carrots
Servings 4

2 tablespoons butter or margarine
1 cup grated carrots
1 cup finely chopped broccoli
1 onion, chopped
2 pounds deboned chicken thighs (8 pieces) or chicken breasts
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 tablespoons butter, melted

In a medium-size frying pan, melt butter over medium-high heat. Add carrots, broccoli, and onion and cook, tossing often, 5 minutes, until broccoli is crisp-tender. Preheat oven to 350 F. Place 2 to 3 tablespoons vegetable mixture in center of each chicken thigh. Fold up chicken and secure with wooden toothpicks. Combine bread crumbs and Parmesan cheese in a shallow dish. Place melted butter in separate shallow dish. Dip chicken first in butter, then roll in bread crumbs. Place in a 12x8x2-inch baking dish. Bake 45 minutes, until chicken is tender.