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Braised Chicken w/ Fire-Roasted Tomatoes




Source of Recipe


Relish Magazine, "Good Food Fast," Jan. 2008






List of Ingredients



• 1 (14�-ounce) can diced fire-roasted tomatoes
  
• � cup canned lower-sodium chicken broth
  
• 1� tablespoons tomato paste
  
• 1� teaspoons grated orange rind
  
• � teaspoon kosher salt
  
• 1⁄8 teaspoon coarsely ground black pepper
  
• 6 boneless, skinless chicken breasts (5 ounces each)
  
• 2 tablespoons seasoned dry breadcrumbs
  
• 2 tablespoons olive oil, divided
  
• � green bell pepper, cut into thin strips (about 1 cup)
  
• 1 onion, vertically sliced (about 1 cup)
  
• 1 (8-ounce) package sliced mushrooms
  
• � cup shredded provolone or mozzarella cheese
  






Instructions



1. Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.
   
2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
   
3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; saute 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
   
   
4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute.
   






Final Comments


Serves 6