Farmers’ Market Chicken
This is one of my all-time favorite recipes. It has breaded chicken, vegetables, fresh rosemary and a tangy tomato sauce over rice. I usually use brown rice because I prefer the flavor, but any rice will do.
Farmers’ Market Chicken
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 yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked brown rice
2 teaspoons chopped fresh rosemary
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 ¶ minutes on each side. Remove chicken from pan. Add the carrot, squash, zucchini, and vermouth to pan, and sauté µ 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.
Serves 4.
454 cal., 6g fat, 65g carb, 34g protein