Recipe: Roast Chicken with Balsamic Bell Peppers

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 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