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 Home »  Diabetic Recipes» Chicken Breasts Carrot Zucchini Stuffing Recipe

Chicken Breasts Carrot Zucchini Stuffing Recipe

Ingredients

2 sm. whole 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 Breasts Carrot Zucchini Stuffing Recipe
 

Directions:

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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