Chicken with Carrots and Zucchini

Saturday, March 5, 2011


2 small (whole) skinless, boneless chicken breasts1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
Seasonings of your choice (Mrs Dash, Black Pepper)
1/4 c. water
1/2 Chopped tomatoes (or you can use the canned ones)

In medium bowl, combine carrots, zucchini, salt and seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. Place chicken in a Medium size skillet, sprinkle with seasoning.

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. Add canned tomatoes, stir until heated. Remove toothpicks. Enjoy! Makes 4 servings, 180 calories per serving.

If you want, you can add just about any veggie to this...brocolli, onions, peppers etc...experiment with it :)