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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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