Farmers' Market Chicken

What you'll need:
3 T. tomato paste
1/4 t. salt
1/4 t. black pepper
1 (10 oz.) can of low-salt chicken broth
1 garlic clove, minced
2 T. Italian seasoned breadcrumbs
4 boned skinless chicken breasts or thighs
1 T. EVOO
1 c. diced carrot
1 c. diced red onion
1 c. diced yellow squash
1 c. diced zucchini
2 T. dry vermouth or white wine
4 c. hot cooked long-grain rice
2 t. chopped fresh rosemary

Lets get cooking:
- Combine the first 5 ingredients in a medium bowl, stir well.
- Place the breadcrumbs in a shallow dish, dredge the chicken in the breadcrumbs.
- Heat the EVOO in a large skillet, add the chicken and saute 6 minutes on each side.  Remove the chicken from the pan.
- Add the carrots, onion, squash, zucchini and vermouth to the pan, saute 5 minutes stirring occasionally.
- Return the chicken to the pan add the broth mixture.  Bring to a boil; cover, reduce heat and simmer mixture 15 minutes.  Serve the chicken/vegetable mixture over the rice, sprinkle with chopped rosemary.

Happy eating,
Elizabeth

~After a good dinner, one can forgive anybody, even one's own relations.