Pound chicken breast fillets until 1/2 inch thick and set aside. Heat olive oil in a pan and add chopped veggies, herbs, and spices. Cook until tender, place in food processor, and pulse until a thick sauce has formed, leaving some chunks for texture. Set aside.
Add the chicken breast fillets to an oiled skillet, cooking until browned on each side. Add in veggie puree and chicken broth, stirring to combine.
Cover and cook until the chicken is finished and very tender, about 15 minutes. Serve hot as is or slice the chicken and toss with short pasta. YUM!