- 2 whole small chicken breasts
- 1 cup [250 mL] grated carrots [approximately 2 small carrots]
- 1 cup [250 mL] grated zucchini [approximately 1 medium zucchini]
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] poultry seasoning
- 1 envelope chicken broth mix
- 1/4 cup [60 mL] water
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- Using a sharp knife, skin and remove excess fat from chicken breasts.
- Half chicken breasts cutting on each side of the bones, removing back bones and small bones on each side.
- Shape pockets into chicken whites; set aside.
- Into a medium bowl, mix together grated carrots ans zucchini, salt and poultry seasoning.
- Stuff each white with approximately 1/2 cup [125 mL] carrot mixture; secure openings using toothpicks.
- Transfer stuffed chicken whites into a 10-inch [25-cm] frying pan; sprinkle chicken whites withchicken broth mix.
- Pour in water and bring to a boil over medium-high heat.
- Lower heat to low, cover and leave to simmer for approximately 40 minutes, until easily broken-up with a fork.
- Remove toothpicks, and serve.
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