You are here: Home » Recipes » Braised Chicken with Fire-Roasted Tomatoes Braised Chicken with Fire-Roasted Tomatoes Yield 6 servings Prep 5 mins Cook 36 mins A saucy, savory, skillet full of full-flavored chicken. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail Ingredients 1 (14-ounce) can diced fire-roasted tomatoes3/4 cup reduced-sodium chicken or vegetable broth1 1/2 tablespoons tomato paste1 1/2 teaspoons grated orange rind1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper6 boneless, skinless chicken breasts (5 ounces each)2 tablespoons seasoned dry breadcrumbs2 tablespoons extra-virgin olive oil, divided1/2 green bell pepper, cut into thin strips (about 1 cup)1 onion, vertically sliced (about 1 cup)1 (8-ounce) package sliced mushrooms3/4 cup shredded provolone or mozzarella cheese Instructions 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 medium-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 to 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. Recipe by Jean Kressy.