Braised Chicken with Fire-Roasted Tomatoes

Just when you thought you've made chicken every way possible, we bring you this new, delectable recipe.

Braised Chicken with Fire-Roasted Tomatoes

Just when you thought you’ve made chicken every way possible, we bring you this new, delectable recipe.

-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (

Braised Chicken with Fire-Roasted Tomatoes

Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this braised chicken recipe by Jean Kressy, a food writer in Ashburnham, Mass. Make it tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 6 Servings


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


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.

Per serving: 320 calories, 12g fat, 105mg chol., 42g prot., 11g carbs., 2g fiber, 560mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

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10 thoughts on “Braised Chicken with Fire-Roasted Tomatoes

  1. One thing I noticed in this recipe, and I’ve been cooking for 30 years – if you cook the chicken breasts 6 minutes per side, they ARE DONE. There’s no need to simmer them another “15 minutes or until done,” unless of course you like really rubbery chicken! Since the additional simmering would be more than enough time, I’d only brown them 2 minutes a side – I’d think at 6 minutes a side you’d have BURNED bread crumbs too! They also don’t mention dipping the chicken in anything to help the crumbs adhere – I’d spray each piece lightly with Pam or any olive oil non-stick spray.

  2. I am a mom to 3 great kids and I’m always looking for yummy side dishes. Thanks Betty for providing a delicious recipe. I’m headed to the store to pick up the ingredients now.

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