4 chicken breasts (split down keel bone)

VEGETABLE STUFFING:

3 small yellow squash or zucchini (cut long and thin)
3 carrots (cut long and thin)
5-7 grape tomatoes (sliced small)
2 garlic cloves, minced
1 long green onion, cut into small pieces, also cutting the stem for chives
salt, to taste (garlic salt if available is best, but optional)
pepper, to taste
parsley, to taste
crushed red pepper (optional)
pinch of rosemary (optional)
olive or canola oil

Preheat oven to 375°F. Split, if not done by the butcher, your chicken breasts to stuff them.

In a separate bowl combine all vegetables and spices with canola oil. Mix well. Stuff the veggies into the chicken breasts.

Spray a large pan with non-stick cooking spray (Pam). Place the chicken in the pan and lightly spray the top of the chicken and veggies for extra crisp.

Bake, uncovered, at 375°F for about 40 minutes or until chicken is completely cooked.

Note: You can also slice some squash in half and cook along with the chicken in the same pan for serving. Season squash with salt and pepper, if desired.

Submitted by: Kim Grusendorf