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