|Olive oil||1 Tablespoon|
|Chicken breast halves||4 Large (With Bones)|
|Onions||2 Medium, thinly sliced|
|Frozen bell pepper strips||2 Cup (32 tbs)|
|Dried rosemary||1 Teaspoon|
|Porcini and tomato pasta sauce||1 1⁄4 Cup (20 tbs)|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs) (For Serving)|
1. In a heavy 12-inch or 10-inch deep skillet over medium-high heat, heat oil. Add chicken skin-side down and cook until browned, about 3 minutes. Turn and cook 2 minutes longer.
2. Add remaining ingredients (except for the grated cheese) to skillet and turn chicken to coat. Bring to boiling. Reduce heat to medium, cover, and simmer, turning occasionally, until vegetables are tender and chicken is cooked through, about 20 minutes. To serve, place each chicken breast on a serving plate and spoon sauce over. Sprinkle each serving with cheese and serve with additional cheese on the side.