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.

carbohydrate: 37 grams; fiber-37 grams; sodium: 348 milligrams; cholesterol: 148 milligrams; calories: 516.

Country Living/June/93