Orange-Braised Chicken With Vegetables

• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons tomato paste
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon sugar
• 3/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1 1/2 tablespoons Italian-seasoned breadcrumbs
• 1 tablespoon olive oil
• Cooking spray
• 1 cup matchstick-cut carrots
• 1 cup thinly sliced leeks
• 1/2 cup chopped celery
• 2 tablespoons dry vermouth or vodka

1. Combine first 7 ingredients in a bowl; stir with a whisk. Set aside. Coat chicken with breadcrumbs.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove chicken.
3. Add carrot, leeks, celery, and vermouth to pan. Saute 3 minutes or until leeks are soft. Return chicken to pan. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.

chicken broth, tomato paste, orange rind, sugar, basil, salt, pepper, skinless, italianseasoned breadcrumbs, olive oil, cooking spray, matchstick, leeks, celery, vodka

Taken from www.myrecipes.com/recipe/orange-braised-chicken-with-vegetables (may not work)