Thursday, August 23, 2012

Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

Adapted from a Ivy Manning recipe from Cooking Light (JANUARY 2010). I really liked this and the chicken was very moist. An excellent meal all around - served with rice and a side of broccoli.

1 tsp Kosher salt, divided
1 tsp Dried rosemary, divided
1/2 tsp Fennel seeds, crushed
3/4 tsp Black pepper, divided
1/2 tsp Garlic powder
1/4 tsp Oregano
5 (6-ounce) skinless, boneless chicken breasts, cut in half.
2 tbsp Olive oil, divided & Cooking spray
1 Red bell pepper, thinly sliced
1 Orange bell pepper, thinly sliced
1 Yellow bell pepper, thinly sliced
1/2 cup Shallots, thinly sliced
1 1/2 cup Chicken broth
1 tbsp Balsamic vinegar

1. Preheat oven to 450°.
2. Combine 3/4 tsp kosher salt, 3/4 tsp rosemary, fennel seeds, 1/2 tsp black pepper, garlic powder, and oregano. Lightly spray chicken with cooking spray or mist with olive oil. Sprinkle spice rub over chicken.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook 3 minutes or until browned. When it is cooking, lightly spray olive oil on the chicken and add spice mix to the top. After the three minutes are up, turn the chicken and cook for one more minute. Repeat for the remaining chicken (adding oil to the pan if needed) and place the cooked chicken in a baking dish coated with cooking spray. Bake at 450° for around 12-14 minutes.
4. Heat remaining 1 tbsp olive oil over medium-high heat in the same skillet. Add bell peppers, shallots, and 1/4 tsp rosemary to the pan and sauté 3 minutes. Reduce heat to medium and stir in chicken broth, scraping pan to loosen browned bits. Simmer for around 5 minutes.
5. Increase the heat to medium-high and stir in balsamic vinegar, remaining 1/4 tsp each of kosher salt and black pepper. Cook for 3 minutes, stirring frequently.
6. Serve the bell pepper mixture over chicken & enjoy with rice and some green vegetables.

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