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 (relishmag.com)
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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