Orange-Braised Chicken with Vegetables

Ingredients

• 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

Preparation

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. Sauté 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.