• 2 cups sliced or baby carrots
• 1 (14.5 oz.) can stewed tomatoes
• 2 tbsp. red wine vinegar
• 1 tsp. dried thyme leaves
• 1 to 1 1/2 pounds chicken thighs or breasts
• bread crumbs

Preparation
Rinse chicken and pat dry; roll in bread crumbs. Brown chicken in skillet in tiny bit of oil or use vegetable cooking spray. Add remaining ingredients and cover. Simmer for 20 minutes for breasts or 30 minutes for thighs, or until chicken is done and vegetables are tender. Serve with noodles or rice.