Food recipes
CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
2 reduced (complete) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (above 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, add carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup blend into each individual pocket (every breast need to open related to a butterfly); harmless with toothpicks. in stage chicken in a Med dimensions skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, warm to boiling. Remove heat to small; cover and simmer over 40 minutes or till chicken is fork smooth. Remove toothpicks. Can make 4 servings, 180 energy for every serving.
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (above 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, add carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup blend into each individual pocket (every breast need to open related to a butterfly); harmless with toothpicks. in stage chicken in a Med dimensions skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, warm to boiling. Remove heat to small; cover and simmer over 40 minutes or till chicken is fork smooth. Remove toothpicks. Can make 4 servings, 180 energy for every serving.
Printed from https://recipe.bluelayer.org/recipe/3694/chicken-breasts-with-carrot-and-zucchini-stuffing