ID:180
Recipe Name:CHICKEN BREASTS WITH CARROT AND ZUCCHINI
Name:
Email:
Date: November 22,2009
Category: Poultry
Category: Casseroles
Nationality: Diabetic
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Number of servings: 4
Calories Per Serving: 4
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
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Right Ingredients:
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
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| Cooking
Instructions: |
Instructions: 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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
180
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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