Chicken Breast with Carrot and Zucchini Stuffing

2 small whole chicken breasts
1 cup carrots, shredded
1 cup zucchini, shredded
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 envelope chicken-flavored bouillon
1/4 cup water

With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. 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 inch 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.

Makes 4 servings