CHICKEN  BREASTS  WITH  CARROT  AND  ZUCCHINI  STUFFING

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

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.

Tags: diabetic, Diabetic Recipes, recipe, Recipes