Email to Ed Halpaus      

Recipe Categories: Leo's HOME PAGEAPPETIZERS BakedBeans BatterBread BREAD BREADMACHINE BREAKFAST CAKESandPIES CheeseCake COOKIES CROCKPOT DairyFree DESSERTS Drinks ETHNIC FISHandSEAFOOD Fruitcake GlutenFree Honey Information Ingreients JAMSandJELLIES Low-CarbBreakfast Low-CarbVegetables MainDish MEATS MUFFINS PASTA Popovers Potatoes POULTRY RICE SALADandDRESSING SaladDressing SANDWICHES SAUCES Scones SmokerRecipes Snacks SOUPSandSTEWS VEGETABLES VEGETARIAN WholeWheatRecipes WildRice Zucchini

Farmers' Market Chicken




Source of Recipe


Cooking Light


List of Ingredients




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 red onion
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked long-grain rice
2 teaspoons chopped fresh rosemary


Recipe




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 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.

Serving Size: 1 chicken breast half, 1 cup rice, and 3/4 cup vegetables

Source: CL 6-98

Per serving: 477 Calories (kcal); 6g Total Fat; (12% calories from fat); 37g Protein; 67g Carbohydrate; 66mg Cholesterol; 435mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates