Braised Chicken with Fire-Roasted Tomatoes

So what's a girl to do when she knows she wants to cook a Sunday meal for her family, but time is of the essence? I faced this conundrum yesterday afternoon. We (ahem, my hubby) had been working hard building our new herb garden yesterday afternoon, and we didn't wrap up until about an hour before suppertime. I wanted something good, but fast. With a quick scan of my pantry, I remembered this amazing recipe from Relish Magazine last January. The ingredients are super simple, but the subtle touch of orange zest in the sauce makes the flavor of this dish downright exotic! I served this over brown rice alongside a salad with a honey-balsamic vinaigrette and a nice baguette. Enjoy!

Braised Chicken with Fire-Roasted Tomatoes

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.