Folks will think you worked all day on this masterpiece, but it can be your little secret how easy it is!
—MICHELLE COLLINS LAKE ORION, MI
PREP: 15 MIN. • COOK: 40 MIN. • MAKES: 6 SERVINGS
1/2 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (14 1/2 ounces) beef broth
2 tablespoons tomato paste
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh baby carrots
1 pound sliced fresh mushrooms
2 medium zucchini, sliced
Sliced French bread baguette, optional
1. Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
2. In a Dutch oven, heat oil over medium heat. Add the chicken in batches; cook 2-4 minutes on each side or until browned. Remove the chicken from pan.
3. Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.