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Monday, August 29, 2011

Roast Chicken With Balsamic Peppers

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
 4 (6-ounce) skinless, boneless chicken breasts
 2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
 1/2 cup thinly sliced shallots (about 1 large)
 1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
 1 tablespoon balsamic vinegar

Preheat oven to 450°. 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; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Ivy Manning, Cooking Light


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  1. Thanks for sharing another great recipe!

  2. Thanks for coming by my blog and taking a look at my birdhouse ( ).

    I hopped on over here... And now I wish cooking were part of my skill set... maybe it's never too late to learn. :)
    For now though I'll stick with my crafts.

  3. Mmm...looks delicious! I wish I could try that too, but cooking is nor my skill too.

  4. This comment has been removed by the author.

  5. this looks so delicious. I wish I could eat it, but since it's chicken I'm allergic :( maybe I'll substitute it with some other protein :)

  6. This is a wonderful and refreshing recipe. Thanks for sharing. :)


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