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1 (14-ounce) can diced fire-roasted tomatoes
¾ cup reduced-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 (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
½ green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
¾ cup shredded provolone or mozzarella cheese
Instructions
¾ cup reduced-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 (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
½ green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
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; sauté 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. Serves 6.
By Jean Kressy, "Good Food Fast," Jan. 2008.
Nutritional Information
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; sauté 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. Serves 6.
By Jean Kressy, "Good Food Fast," Jan. 2008.
Per serving: 320 calories, 12g fat, 42g prot., 11g carbs., 2g fiber, 560mg sodium.
