Amplify’d from find.myrecipes.com
Roast Chicken with Balsamic Bell Peppers
Add Italian flair to your dinner table with this chicken dish that’s filled with robust flavors.
Total: 40 minutes
Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
Ingredient
- 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 1large)
- 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.
Nutritional Information
- Calories:282
- Fat:11g (sat 2.1g,mono 6.4g,poly 1.7g)
- Protein: 35.9 g
- Carbohydrate:8.8g
- Fiber: 1.9g
- Cholesterol: 94mg
- Iron:2mg
- Sodium:644mg
- Calcium:38mg
See this Amp at http://amplify.com/u/blfau
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