boned and skinned chicken breast halves
salt and pepper to taste
fresh asparagus, trimmed and cut into 2 inch pieces
roasted red peppers, drained and chopped
chopped roma (plum) tomatoes
balsamic vinegar, or to taste
shredded mozzarella cheese
Chicken with Asparagus and Roasted Red Peppers
- Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
- Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.