Vegetable-Stuffed Chicken Breasts - Country Living
| Yield: | 4 Servings |
| Categories: | Chicken, Main Dishes, Vegetables |
| 5 | sl | Whole-wheat bread |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano leaves |
| 1 | tb | Dried parsley |
| 2 | Whole chicken breasts; skinned, boned, and halved | |
| 4 | tb | Olive oil |
| 2 | md | Carrots; peeled and cut into matchstick-size strips |
| 2 | Leeks; white part only, cleaned and cut into matchstick-size strips | |
| 1/2 | c | Unsifted all-purpose flour |
| 1 | lg | Egg |
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