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Chicken Breasts with Carrot and Zucchini Stuffing

Amazing Stuffing for Diabetics

180 Calories per serving
Yield: 4 Servings


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


  1. In medium bowl, combine carrots, zucchini, salt and poultry
  2. Spoon about 1/2 cup mixture into each pocket (each
    breast should open similar to a butterfly); secure with toothpicks
  3. In place chicken in a Med size skillet, sprinkle with bouillon.  
    Add water to skillet and cook over medium high heat, heat to boiling
  4. Reduce heat to low; cover and simmer about 40 minutes or until
    chicken is fork tender
  5. Remove toothpicks.


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