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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
Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
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.
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.Yield:6 servings.