Harvest Chicken With Vegetables

Ingredients

• 0.8 cup julienne-cut bell pepper red
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 2 tablespoons parsley fresh chopped
• 1.5 tablespoons italian-seasoned breadcrumbs 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 0.8 cup onion ()
• 20 ounce chicken breast halves boneless skinless
• 0.5 teaspoon sugar 
• 10 ounces summer squash diced ()
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients (through black pepper) in a large bowl and set aside. Coat chicken with breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken and cook 2 minutes per side or until golden brown.
4. Remove to a plate.
5. Add squash, onion, and bell pepper to pan; reduce to medium heat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.
6. Spoon tomato mixture over chicken. Reduce heat, cover, and simmer 15 minutes.
7. Sprinkle with parsley.