Farmers' Market Chicken

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3 tablespoons tomato paste

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10 1/2-ounce) can low-salt chicken broth

1 garlic clove, minced

2 tablespoons Italian-seasoned breadcrumbs

4 (4-ounce) skinned, boned chicken breast halves

1 tablespoon olive oil

1 cup diced carrot

1 cup diced red onion

1 cup diced yellow squash

1 cup diced zucchini

2 tablespoons dry vermouth

4 cups hot cooked long-grain rice

2 teaspoons chopped fresh rosemary

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