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Chicken Breast Stuffed With Vegetables

Western.Chefs's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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