4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3/4 cup vegetables)
Photo: Howard L. Puckett; Styling: Fonda Shaia
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
How to Make It
Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
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.
This is an old standby staple. I've been making it ever since I got the magazine version of the recipe. I wouldn't say it is anything spectacular, just a great way to liven up chicken deliciously AND get your veggies/fiber. Not too difficult or labor intensive. I hate dealing with garlic or onions(makes my hands stink forever) so I use the jarred minced garlic and a tad minced, dried onion. Recommend!
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