Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Slices whole-wheat bread -cut into matchstick-size
1 tb Dried basil -strips
1 tb Dried oregano leaves 2 Leeks, white part only,
1 tb Dried parsley -cleaned and cut into
2 Whole chicken breasts, -matchstick-size strips
-skinned, boned, and halved 1/2 c Unsifted all-purpose flour
4 tb Olive oil 1 lg Egg
2 md Carrots, peeled and

1. In food processor fitted with chopping blade, combine bread, basil,
oregano, and parsley. Process until crumbs form. Set aside on a piece
of waxed paper,

2. Rinse chicken breasts and pat dry. Using a sharp knife, make a
horizontal cut into each chicken breast to form pocket for vegetables.

3. In large skillet, heat 1 T oil over low heat. Add carrots and
leeks; cover and cook for 5 minutes or until vegetables are tender.

4. While carrots and leeks are cooking, place flour on a plate and
beat egg in a pie plate. Lightly coat both sides of each chicken
breast with flour, dip into egg, and then generously coat both sides
with herb bread crumbs.

5. Stuff each chicken breast with about 2 T carrot-leek mixture. In
same skillet, heat 1 1/2 T oil over medium heat. Carefully place
stuffed chicken breasts into skillet. Cook until undersides have
browned nicely, 7 to 10 minutes. Add remaining 1 1/2 T oil to
skillet; carefully turn breasts and cook until other sides are brown,
about 7 to 10 minutes. Serve immediately.

Nutritional information per serving protein: 43 grams# fat: 22 grams;
carbohydrate: 37 grams; fiber-37 grams; sodium: 348 milligrams;
cholesterol: 148 milligrams; calories: 516.

Country Living/June/93 Scanned fixed by DP GG

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