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Chicken Breast Stuffed With Vegetables

Western.Chefs's picture
  Zucchini 1 Small
  Carrot 1 Small
  Salt To Taste
  White bread slice 1
  Whole chicken breast 1 Large
  Butter/Margarine 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Dry white wine 2 Tablespoon

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 389 Calories from Fat 129

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 116.4 mg38.8%

Sodium 644.7 mg26.9%

Total Carbohydrates 21 g7.1%

Dietary Fiber 3.5 g14%

Sugars 5.3 g

Protein 37 g74.5%

Vitamin A 181.2% Vitamin C 50.3%

Calcium 6.1% Iron 10%

*Based on a 2000 Calorie diet


Chicken Breast Stuffed With Vegetables Recipe