Diabetic Main Recipe - Chicken Breasts with Carrott and Zucchini Stuffing
Note: In case you need to know, a zucchini is a courgette
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.
Place chicken in a medium sized 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.
Makes 4 servings,
180 calories per serving.
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