Roast Chicken with Balsamic Bell Peppers

Tuesday , 7, January 2014 Leave a comment

Roast Chicken with Balsamic Bell Peppers

This Roast Chicken is not to be believed!!

Ready in under an hour….serve with scrumptious mashed Potatoes….YUM!!! 🙂

Ingredients:

  • 4- 6oz boneless Chicken Breasts
  • 1 cup Yellow Bell Peppers…thinly sliced
  • 2 cups Red Bell Peppers…thinly sliced
  • 1/2 cup Shallots…thinly sliced
  • 1 cup low sodium Chicken Broth
  • 1 tbsp. Balsamic Vinegar
  • 3 tbsp. Olive Oil…divided
  • 1 1/2 tsp. Rosemary…chopped
  • 1/4 tsp. Oregano
  • 1/4 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
  • 3/4 tsp. Fennel Seeds…crushed
  • 5/8 tsp. Salt…divided
  • Cooking Spray

Directions:

  • Heat oven to 450 degrees
  • Heat large skillet over med-high heat.
  • In a shallow bowl…combine 1/2 tsp. Salt..1/4 tsp. Black Pepper..Garlic Powder..Oregano
  • Brush Chicken Breasts with 1 1/2 tsp. Olive Oil… add 1 1/2 tsp. Oil to heated skillet.
  • Dredge or sprinkle “rub” onto Chicken.
  • Add Chicken to skillet…cook until browned…about 3-4 minutes….turn…cook a minute or 2 more
  • Spray baking dish…11 x 7…with Cooking Spray
  • Place Chicken in baking dish…bake 10-15 minutes.
  • Heat remaining Oil in skillet…Add Peppers..Shallots…Rosemary…sauté about 3 minutes
  • Stir in Broth..scrap up bits from pan…reduce heat..simmer 5 minutes.
  • Stir into pan…Balsamic Vinegar..1/4 tsp. @ Salt & Pepper…simmer 3 minutes.
  • Remove Chicken from oven…place on serving dish…spoon Pepper mixture over Chicken.

Scrumptious recipe courtesy of Cooking Light

Roast Chicken with Balsamic Bell Peppers

 

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