Farmers' Market Chicken

• 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

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 saute 6 minutes on each side. Remove chicken from pan. Add the carrot, onion, squash, zucchini, and vermouth to pan, and saute 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.

tomato paste, salt, black pepper, lowsalt chicken broth, garlic, italianseasoned breadcrumbs, olive oil, carrot, red onion, yellow squash, zucchini, hot cooked, fresh rosemary

Taken from www.myrecipes.com/recipe/farmers-market-chicken (may not work)