2 sm. whole chicken breasts
1 c. shredded carrots (about 2 sm.)
1 c. shredded zucchini (about 1 med.)
1/4 tsp. poultry seasoning
1 chicken bouillon cube, crushed
1/4 c. water
2-3 chopped green onions (optional)

With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form "pocket", set aside.

In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10-inch skillet, place chicken, sprinkle with bouillon. To skillet, add water. 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.

Makes 4 servings; 180 calories per serving.