Chicken Breast With Carrot and Zucchini
Chicken Breast With Carrot and Zucchini Ingredients
Stuffing
2 small (whole) skinless, boneless 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
Chicken Breast With Carrot and Zucchini Preparation
In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. In place chicken in a Med size skillet, sprinkle with bouillon. Add water to skillet and cook 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.
Stuffing
2 small (whole) skinless, boneless 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
Chicken Breast With Carrot and Zucchini Preparation
In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. In place chicken in a Med size skillet, sprinkle with bouillon. Add water to skillet and cook 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.
Tags: Weight Loss Recipes
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