Chicken with Asparagus and Roasted Red Peppers

1/2 cup chicken broth

1 pound boned and skinned chicken breast halves

salt and pepper to taste

1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces

1 (7 ounce) jar roasted red peppers, drained and chopped

1 clove garlic, minced

1/2 cup chopped roma (plum) tomatoes

1 teaspoon balsamic vinegar, or to taste

1/2 cup shredded mozzarella cheese

What You Need