Farmers' Market Chicken

Ingredients

• 0.3 teaspoon pepper black
• 1 cup carrots diced
• 4 cups rice long-grain hot cooked
• 2 tablespoons vermouth dry
• 2 teaspoons rosemary fresh chopped
• 1  garlic clove minced
• 2 tablespoons italian-seasoned breadcrumbs 
• 10.5 ounce low-salt chicken broth canned
• 1 tablespoon olive oil 
• 1 cup onion diced red
• 0.3 teaspoon salt 
• 16 ounce skinned 
• 3 tablespoons tomato paste 
• 1 cup baby squash diced yellow
• 1 cup zucchini diced

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
2. Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.
3. Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and saut 6 minutes on each side.
4. Remove chicken from pan.
5. Add the carrot, onion, squash, zucchini, and vermouth to pan, and saut 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.
6. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.