CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING

CHICKEN  BREASTS  WITH  CARROT  AND  ZUCCHINI  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

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.