Farmer’s Market Chicken

 Another recipe from my mom! My roommates and I loved making this our freshmen year. They would bring home their homegrown vegetables and then we would have a feast! It is tasty and healthy!

INGREDIENTS
3 T. tomato paste
¼ t. salt
¼ t. black pepper
1 (10 ½ oz) can low-salt chicken broth
1 garlic clove, minced
2T. Italian-seasoned bread crumbs
4 (4oz) skinned, boned chicken breast s halves
1 T. olive oil
1 c. diced carrot
1 c. diced red onion
1 c. diced yellow squash
1 c. diced zucchini
2 T. dry vermouth
4 c. hot cooked long-grain rice
2t. chopped fresh rosemary

DIRECTIONS
Combine the first 5 ingredients in a medium bowl; stir well with a whisk. Place the bread crumbs in a shallow dish; dredge the chicken in bread crumbs. Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken and sauté 6 min. on each side. Remove chicken from pan. Add the carrot, onion, squash, zucchini, and vermouth to pan and sauté 5 min., stirring occasionally. Return chicken to pan and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 min. Serve chicken and vegetable mixture over the rice and sprinkle with chopped rosemary.

Yield: 4 servings (serving size-1 chicken breast half, 1 cup rice, and ¾ c. vegetables)

–Melanie