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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Main Course

Roast Chicken with Balsamic Bell Pepper

Roast Chicken with Balsamic Bell Pepper

Serving Size:Serves 4


  • 3/4 teaspoon salt
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6 ounce) skinless, boneless chicken breasts
  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • Cooking Spray
  • 2 cups thinly sliced red bell pepper
  • 2 cups thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1 cup fat free, less sodium chicken broth
  • 1 Tablespoon Brennan's Balsamic Vinegar



Serve with polenta or roasted potatoes and Riverland Merlot or Cabernet.


Preheat oven to 450F.  Heat a large skillet over medium-high heat.  Combine ½ teaspoon salt, fennel seeds, ¼ teaspoon black pepper, garlic powder, and oregano.  Brush chicken with 1 ½ teaspoon oil; sprinkle spice rub over chicken.  Add 1 ½ teaspoons oil to pan.  

Add chicken; cook 3 minutes or until browned.  Turn chicken over; cook 1 minute.  Arrange chicken in a 11x7-baking dish coasted with cooking spray.  Bake at 450F for 10 minutes or until done.  

Heat remaining olive oil over medium-high heat.  Add bell peppers, shallots, and rosemary; sauté 3 minutes.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat; simmer 5 minutes.  Increase heat to medium-high.  Stir in vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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