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Roast Chicken with Balsamic Bell Pepper

Adapted By Brennan's 27 Sep 2018

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  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

Adapted From:

Serve with polenta or roasted potatoes and nice red wine.

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 an 11×7-baking dish coated 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; saute 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.