4 sm. whole chicken breasts
2 c. shredded carrots (about 4 sm.)
2 c. shredded zucchini (2 med.)
2 tsp. salt
1/2 tsp. poultry seasoning
2 env. chicken bouillon
1/2 c. water
1/4 c. chopped parsley

About 1 1/4 hours before serving:

With a sharp knife, remove skin and excess fat from the chicken breasts. Cut each breast in half along breast bone; remove breast bone. 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" 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 before serving. Garnish with chopped parsley. Yield: 8 servings.