Braised Chicken with Fire-Roasted Tomatoes

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 36 mins


1 (14-ounce) can diced fire-roasted tomatoes
3/4cup reduced-sodium chicken or vegetable broth
1 1/2tablespoons tomato paste
1 1/2teaspoons grated orange rind
1/2teaspoon kosher salt
1/8teaspoon coarsely ground black pepper
6 boneless, skinless chicken breasts (5 ounces each)
2tablespoons seasoned dry breadcrumbs
2tablespoons extra-virgin olive oil, divided
1/2 green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
3/4cup shredded provolone or mozzarella cheese


  1. 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.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 280
  • Fat 12g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 90mg
  • Sodium 510mg
  • Potassium 450mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 35%
  • Calcium 15%
  • Iron 10%