Folks will think you worked all day on this masterpiece, but it can be your little secret when it comes to 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 the excess.
2. In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove 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 a baguette.
PER SERVING 1 chicken breast half with 1 cup vegetable mixture equals 247 cal., 8 g fat (1 g sat. fat), 63 mg chol., 703 mg sodium, 16 g carb., 3 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.