Veggie Chicken Pockets - cooking recipe

Ingredients

4 chicken breasts, with skin
1 pkg. favorite dressing/stuffing mix
4 large carrots, peeled and sliced in 1/4-inch thick rounds
1 head new vegetables (brocciflower or broccoli)
1/4 c. lemon juice
2 Tbsp. olive oil or corn oil
1/2 tsp. ground sage or 1 tsp. fresh sage, chopped

Preparation

Prepare dressing mix.
Carefully cut chicken breasts off bones in one piece, leaving skin on.
Slowly separate skin from thickest part of breast with your fingers, leaving skin attached at edges.