Roast Chicken Breasts with Peppers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a winner in our household. Iâm in love with it, too, because this dish goes from start to finish in nearly no time. Ingredients:
3/4 teaspoon fennel seed, crushed |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
4 boneless skinless chicken breast halves (5 ounces each) |
2 teaspoons plus 1 tablespoon olive oil, divided |
1 large sweet red pepper, thinly sliced |
1 medium sweet yellow pepper, thinly sliced |
4 shallots, thinly sliced |
1 cup chicken broth |
1-1/2 teaspoons minced fresh rosemary |
1 tablespoon balsamic vinegar |
Directions:
1. In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.
2. In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°.
3. Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
4. Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken. Yield: 4 servings.
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