Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Breasts With Carrot And Zucchini Stuffing
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- #115204
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 small (whole) skinless, boneless chicken breasts
1 cup carrots, shredded
1 cup zucchini, shredded
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 envelope chicken-flavored bouillon
1/4 cup water
directions
In a 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.
Place chicken in a medium 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 for about 40 minutes or until chicken is fork tender. Remove toothpicks.
added by
TTracey
nutrition data
152 calories, 2 grams fat, 4 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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