Farmers' Market Chicken

Farmers' Market Chicken Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia

Yield:

4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3/4 cup vegetables)

Recipe from

Cooking Light

Nutritional Information

Calories 454
Caloriesfromfat 12 %
Fat 6 g
Satfat 1.2 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 33.9 g
Carbohydrate 64.6 g
Fiber 4 g
Cholesterol 67 mg
Iron 3.8 mg
Sodium 376 mg
Calcium 79 mg

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

Preparation

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.

Note:

Jean Kressy,

June 1998
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