ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

ROAST CHICKEN WITH BALSAMIC BELL PEPPERS image

Yield 4

Number Of Ingredients 13

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5/8 tsp salt divided
3/4 fennel seeds crushed
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
4 6 oz skinless boneless chicken breasts
2 Tbsp olive oil
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots ( 1 large)
1 1/2 tsp chopped fresh rosemary
1 cup fat free chicken broth
1 tbsp balsamic vinegar

Steps:

Preheat oven to 450 degrees Heat a large skillet over medium-high heat. Combine 1/2 tsp salt,fennel seeds, 1/4 tsp black pepper, garlic powder and oregano. Brush chicken w/ 1 1/2 tsps oil to pan. Add chicken, cook 3 minutes or until browned. Turn chicken over and cook 1 minute. Arrange chicken in a dish. Bake at 450 until done, about 10 minutes. Return pan to medium -high heat. Add remaining 1 tbsp oil. Add peppers, shallots and rosemary and saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat and simmer 5 minutes. Increase heat to medium- high. Stir in vinegar, remaining 1/8 tsp salt and pepper. Cook and stir frequently. Serve pepper mixture over chicken.