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
3/4 cup shredded provolone or mozzarella cheese
Directions
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; saute 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.