Wednesday, April 3, 2013
Roast Chicken with Balsamic Bell Peppers
This is a one-pot/pan meal. I prefer one-pot meals on week-nights, they don't require much time after dinner, cleaning the kitchen. This is a meal that you will benefit from having all of the ingredients measured out and ready to throw into the pan.
We really enjoyed this meal, it was quick with simple flavors that really compliment each other. I am always on the lookout for new recipes with boneless and skinless chicken breasts. We seem to always have them on hand. It was a really colorful plate with the bell peppers, I loved that.
Source: Cooking Light, November 2012
5/8 teaspoon of Salt, divided
3/4 teaspoon Fennel Seeds, crushed
1/2 teaspoon of Black pepper, divided
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Dried Oregano
4 Chicken Breast, boneless and skinless
2 tablespoons of Olive Oil, divided
2 cups on Red Bell Pepper, sliced thinly
1 cup of Yellow Bell Pepper, sliced thinly
1/2 cup of Shallots, sliced thinly, about 1 large
1.5 teaspoons of Fresh Rosemary, chopped
1 cup of Chicken Broth
1 tablespoon of Balsamic Vinegar
First, pre-heat your oven to 450 degrees.
Now, combine the 1/2 teaspoon of salt, fennel, 1/4 teaspoon of black pepper, garlic powder, and oregano. Set aside. Brush the chicken breast with 1 1/2 teaspoons of olive oil and then rub with the spice mixture.
Next, heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. When the oil is hot, add the chicken, cook 3 minutes on each side or until browned. Place the chicken in a 11x7 glass or ceramic baking dish coated with cooking spray. Bake for 15-20 minutes until the chicken is cooked and reaches 165 degrees.
Now, return the pan to medium-high heat, add the remaining tablespoon of oil to the pan. Add the bell peppers, shallots, and rosemary; sauté for 3 minutes. Stir in the broth and scrape all of the browned bits up. Reduce the heat to low and simmer for 5 minutes.
After the 5 minutes has passed, increase the heat to medium-high and stir in the vinegar, remaining 1/8 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 3 minutes, stirring frequently.
Serve the bell pepper mixture over the chicken.
The Barbee Housewife