Categories: Diabetic

Ingredients

• 1/2 cup seasoned bread crumbs
• 6 chicken breast halves
• 2 tbsp olive oil
• 14.5 oz can beef broth
• 2 tbsp tomato paste
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb fresh baby carrots
• 1 lb sliced fresh mushrooms
• 2 medium zucchini, sliced
• Sliced French bread baguette, optional

Directions

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 veggies are tender and it reaches 165. If desired, serve with a baguette.

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