Farmers' Market Chicken

Here's the recipe based on the ingredients posted yesterday.

Start the rice and then work on the rest of the meal. Start to finish should be about 30 minutes!

Ingredients
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1 garlic clove, minced
2 tablespoons Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 cup diced carrot
1 cup diced red onion
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked long-grain rice
2 teaspoons chopped fresh rosemary

Preparation:
Combine the first 5 ingredients in a medium bowl; stir well with a whisk and set aside to use later (broth mixture).

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.

Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan.

Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.

Happy eating,
Elizabeth