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
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preheat oven to 450 degrees.
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 degrees for 10 minutes or until done.
Heat remaining olive oil over medium-high heat.
Add bell peppers, shallots, and rosemary; saute 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 mintues, stirring frequently.
Serve bell pepper mixture over chicken.
Makes 4 servings
Cooking Light, January 2010