BRAISED CHICKEN WITH FIRE-ROASTED TOMATOES {american profile}

By grinder

Ingredients

• 1 can diced fire-roasted tomatoes
• 2 tablespoons seasoned dry breadcrumbs
• 3/4 cup reduced-sodium chicken broth
• 2 tablespoons extra-virgin olive oil, divided
• 1.5 tablespoons tomato paste
• 1/2 green pepper, thin strips
• 1.5 teaspoons grated orange rind
• 1 onion, vertically sliced
• 1/2 teaspoon kosher salt
• 8 oz. sliced mushrooms
• 1/8 teaspoon coarse ground black pepper
• 3 oz. shredded provolone or mozzarella cheese
• 6 {5oz} BS chicken breasts

Details

Servings 6

Preparation

Step 1

Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.

Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.

Heat remaining oil in skillet. Add green pepper, onion and mushrooms; sauté 7-12 minutes, or until mushroom liquid evaporates and vegetables are tender. 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.