Braised Chicken with Fire-Roasted Tomatoes
1 (14½-ounce) can diced fire-roasted tomatoes (I used Hunts brand)
1 (14½-ounce) can diced fire-roasted tomatoes (I used Hunts brand)
¾ cup canned lower-sodium chicken broth
1½ tablespoons tomato paste
1½ teaspoons grated orange rind
½ teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
6 boneless, skinless chicken breasts
2 tablespoons seasoned dry breadcrumbs
2 tablespoons olive oil, divided
½ green bell pepper, cut into thin strips (I substituted an orange bell pepper)
1 onion, vertically sliced
1 (8-ounce) package sliced mushrooms
¾ cup shredded provolone or mozzarella cheese
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.
2 comments:
Looks good!
YUM! I am totally going to make this later this week! TFS!
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