Orange-Braised Chicken With Vegetables

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Oxmoor House


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1 cup fat-free, less-sodium chicken broth

2 tablespoons tomato paste

1 1/2 teaspoons grated orange rind

1 teaspoon sugar

3/4 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

4 (4-ounce) skinless, boneless chicken breast halves

1 1/2 tablespoons Italian-seasoned breadcrumbs

1 tablespoon olive oil

Cooking spray

1 cup matchstick-cut carrots

1 cup thinly sliced leeks

1/2 cup chopped celery

2 tablespoons dry vermouth or vodka

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