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Roast Chicken with Balsamic Bell Peppers Menu

Roast Chicken with Balsamic Bell Peppers

This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.

Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Ingredients

5/8 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground 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

Preparation

1. Preheat oven to 450°.

2. 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.

3. 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.

Cooking Light NOVEMBER 2012

Marscarpone Mashed Potatoes

Place 1 1/2 pounds peeled Yukon gold potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer 15 minutes or until tender. Drain; return to pan. Add 1/3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.

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Roast Chicken with Balsamic Bell Peppers Menu