Recipe: Chicken Breasts with Carrot and Zucchini Stuffing

CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
Servings: 4

2 large chicken breast, no skin, no bone, R-T-C -- halved
1 cup carrots -- shredded
1 cup zucchini -- shredded
1 tsp salt
1/4 tsp poultry seasoning
1 chicken bouillon cube -- crushed
1/4 cup water

Cut each breast in half. From cut side of each chicken breast half, with tip of sharp knife, cut a 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 25cm 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.

Per Serving (excluding unknown items): 160 Calories; 3g Fat (19.1% calories from fat); 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 794mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.