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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
2. 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.
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