1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 large yellow onion, sliced
4 skinless, boneless chicken breast halves
1 cup shredded mozzarella cheese
1 (11 ounce) can sliced mushrooms, drained
1 cup canned Italian-style diced tomatoes
1 (16 ounce) can crushed tomatoes with juice
1 cup chopped fresh basil
1 cup sliced green onions
In a large bowl, toss together onions, carrot, green pepper, red pepper, yellow onion and chicken. Season with mozzarella cheese, tomatoes, cheese and mushrooms. Stir in basil, tomatoes, bell peppers, tomatoes and mushrooms.
Heat a large skillet over medium high heat. Place chicken, green pepper, onion and carrots in skillet, and saute for 5 minutes on each side, until chicken is tender. Remove chicken with a slotted spoon and set aside.
In a medium bowl, blend the mushrooms, tomato, cheese, mushrooms, tomatoes with juice, basil, tomatoes and mushrooms. Pour mixture over chicken mixture and toss to coat. Insert knife into center of the chicken breasts and place on broiler. Coat breasts with sauce.
Broil for 5 minutes, or until chicken is cooked through and juices run clear.