Farmers' Market Chicken

Farmers' Market Chicken
Photo by Howard L. Puckett

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 cup diced carrot
  • 1 cup diced red onion
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 1 cup diced yellow squash
  • 2 tablespoons dry vermouth
  • + 8 more ingredients
    • 1 tablespoon olive oil
    • 2 tablespoons Italian-seasoned breadcrumbs
    • ¼ teaspoon black pepper
    • 4 cups hot cooked long-grain rice
    • 3 tablespoons tomato paste
    • 2 teaspoons chopped fresh rosemary
    • 1 cup diced zucchini
    • 1 (10 1/2-ounce) can low-salt chicken broth

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 th...

View full recipe at My Recipes

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