Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Jean Kressy
Recipe by Cooking Light June 1998

Gallery

Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

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  • 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.

Nutrition Facts

454 calories; calories from fat 12%; fat 6g; saturated fat 1.2g; mono fat 2.9g; poly fat 0.7g; protein 33.9g; carbohydrates 64.6g; fiber 4g; cholesterol 67mg; iron 3.8mg; sodium 376mg; calcium 79mg.
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