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Braised Chicken with Fire-Roasted Tomatoes

Braised Chicken with Fire-Roasted Tomatoes

A saucy, savory, skillet full of full-flavored chicken.

Prep: 5 days Cook: 36 days
Serves: 6 Save

Ingredients (15)

  • 14 oz Fire-Roasted Diced Tomatoes
  • ¾ cup Low Sodium Chicken Broth
  • or ¾ cup Low Sodium Vegetable Broth
  • 1½ T Tomato Paste
  • 1½ tsp Freshly Grated Orange Zest
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 6 Chicken Breasts, Boneless, Skinless, 5-7oz ea
  • 2 T Seasoned Dried Breadcrumbs
  • 2 T Extra Virgin Olive Oil
  • ½ Green Bell Pepper
  • 1 Onion
  • 8 oz Mushrooms
  • ¾ cup Shredded Provolone Cheese
  • or ¾ cup Shredded Mozzarella Cheese
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Directions

  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.