Tuesday, February 22, 2011

Roast Chicken with Balsamic Bell Peppers

Serve this tasty chicken recipe with smashed potatoes (Yukon Gold, if you can get them) and crisp green beans (or oven roasted broccoli) for a quick and healthy supper! Special enough for company any time. You can sub red wine vinegar for balsamic. This calls for some unusual spices, but they contribute to the Mediterranean taste. Leave them out, if you must and sub 2 teaspoons Greek Seasoning.

Roast Chicken with Balsamic Bell Peppers
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-oz.) boneless, skinless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1/2 cup thinly sliced shallots (or sweet onion)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary, crumbled)
1 cup chicken broth
1 tablespoon balsamic vinegar (or red wine vinegar)

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken and cook for 3 minutes, just until browned. Turn chicken over; cook 1 minute longer. Arrange chicken in an 11x7-inch baking dish coated with cooking spray. Bake for 10 minutes or until juices run clear when chicken is pierced with a sharp fork.

Heat remaining oil in skillet. Add peppers, onion and rosemary; saute for 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve pepper mixture over chicken. Yield: 4 servings.

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