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Ingredients
| salt: 3/4 tsp (divided) |
| fennel seed (whole): 3/4 tsp (crushed) |
| black pepper: 1/2 tsp (divided) |
| garlic powder: 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| chicken breasts: 4 breasts (halved) |
| olive oil: 2 Tbl (divided) |
| cooking spray |
| green bell pepper: 2 (thinly sliced) |
| onions: 1 (thinly sliced) |
| fresh rosemary: 1 1/2 tsp (chopped) |
| chicken broth: 1 cup |
| balsamic vinegar: 1 Tbl |
Roast Chicken With Basalmic Bell Peppers
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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 10-20 minutes or until done.
- Heat remaining olive oil over medium-high heat.
- Add bell peppers, onion, 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.