Chicken Breast Stuffed With Vegetables Recipe
Ingredients
| Zucchini | 1 Small | |
| Carrot | 1 Small | |
| Salt | To Taste (Salad oil) | |
| White bread slice | 1 (Salad oil) | |
| 1 whole large chicken breast | ||
| Butter/Margarine | 1 Tablespoon (Salad oil) | |
| Water | 1/2 Cup (16 tbs) (Salad oil) | |
| Dry white wine | 2 Tablespoon (Salad oil) | |
Directions
1. Coarsely shred zucchini and carrot. In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook zucchini, carrot, and 1/2 tea spoon salt until tender, stirring occasionally. Place vegetables in small bowl. Into bowl with vegetables, tear bread in small pieces; mix well.
2. Cut chicken breast in half. Cut a 1 1/2-inch opening along breast bone, between the meat and bone, to form a deep pocket. Place half the vegetable stuffing in each pocket; with fingers, press pockets closed; fasten with toothpicks.
3. In same skillet over medium-high heat, in hot butter or margarine and 1 tablespoon oil, cook chicken until browned on all sides. Arrange chicken, skin side down; add water, wine, and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 to 25 minutes, until chicken is tender; remove toothpicks. Skim fat from liquid.
2. Cut chicken breast in half. Cut a 1 1/2-inch opening along breast bone, between the meat and bone, to form a deep pocket. Place half the vegetable stuffing in each pocket; with fingers, press pockets closed; fasten with toothpicks.
3. In same skillet over medium-high heat, in hot butter or margarine and 1 tablespoon oil, cook chicken until browned on all sides. Arrange chicken, skin side down; add water, wine, and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 to 25 minutes, until chicken is tender; remove toothpicks. Skim fat from liquid.
Chef
