Harvest Chicken With Vegetables

Ingredients

• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 4 (5-ounce) skinless boneless chicken breast halves
• 1 1/2 tablespoons Italian-seasoned breadcrumbs
• 1 tablespoon olive oil
• 2 cups (about 10 ounces) diced (1/2-inch) summer squash
• 3/4 cup (1/2-inch-thick) slices onion
• 3/4 cup julienne-cut red bell pepper
• 2 tablespoons chopped fresh parsley

Preparation

1. 1. Combine first 5 ingredients (through black pepper) in a large bowl and set aside. Coat chicken with breadcrumbs.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion, and bell pepper to pan; reduce to medium heat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.
3. 3. Spoon tomato mixture over chicken. Reduce heat, cover, and simmer 15 minutes. Sprinkle with parsley.