Farmers' Market Chicken

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

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.