Chicken Breasts with Carrot & Zucchini Stuffing

Ingredients:

2 small (whole) skinless, boneless chicken breasts

1 cup of carrots, shredded (about 2 sm.) 

1 cup of zucchini, shredded (about 1 med.) 

1 tsp. salt 

1/4 tsp. poultry seasoning 

1 envelope chicken-flavored bouillon 

1/4 cup of water 

How to Make It: 

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.