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Braised Chicken with Fire-Roasted Tomatoes

1 skillet meal

Ingredients:

1 (14 1/2 ounce)can diced fire-roasted tomatoes

3/4 cup canned lower sodium chicken broth

1 1/2 tablespoons tomato paste

1 1/2 teaspoons grated orange rind

1/2 teaspoon kosher salt

1/8 teaspoon coarsely ground black pepper

6 5 ounces ea. boneless, skinless chiken breasts

2 tablespoons seasoned dry breadcrumbs

2 tablespoons olive oil, divided

1/2 approx. 1 cup green bell pepper, cut into thin strips

1 approx. 1 cup onion vertically sliced

1 8 ounce package sliced mushrooms

3/4 cup shredded provolone or mozzarella cheese

Directions:

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

2. Lightly coat chiken with breadcrubs. Heat 1 tablespoons 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 chees: cover and cook until cheese melts, about 1 minute.

Notes:

Serves 6

320 calories per serving

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