Serve over rice or linguine for a one-dish meal. If you don't have fresh herbs, substitute 1 tablespoon dried basil and 1 teaspoon dried oregano.
1/4 cup fine, dry breadcrumbs
6 tablespoons shredded Parmesan cheese, divided
4 skinned and boned chicken breast halves
2 tablespoons olive oil
10 large mushrooms, quartered
1 large green bell pepper, thinly sliced
3 large tomatoes, coarsely chopped
1 large garlic clove, pressed
1/2 teaspoon salt
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
How to Make It
Combine breadcrumbs and 4 tablespoons Parmesan cheese, and dredge chicken in mixture.
Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned. Remove chicken from skillet.
Add mushrooms and bell pepper to skillet; sauté 3 minutes. Add tomato, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes. Stir in basil, oregano, and remaining 2 tablespoons Parmesan cheese. Serve immediately.