Wednesday, September 14, 2011

Roast Chicken with Balsamic Bell Peppers

Apparently, some couples find it romantic to cook dinner together. Neil and I are not one of those couples. For one, he has more interest in eating rather than cooking. But, I think the real fault lies with me: I'm a control freak. I like doing things my way and making sure I hit all of the bases. We've tried cooking a few times together and while we were able to produce a decent meal, it wasn't very romantic. So we save the romance for the candlelight dinners and the most Neil helps with dinner is cutting. The hubs likes dinners where he gets to help me out with cutting things so this was a perfect dish for him (and me).

Besides the fact that Neil got to help me out, we also liked this dish for the flavors. I suggest toning down the fennel seeds but other than that, it was delicious. We definitely recommend this one for both the couples who like to cook together and for the spouse that likes to cook alone in the kitchen.

Roast Chicken with Balsamic Bell Peppers

3/4 tsp salt, divided
3/4 tsp fennel seeds, crushed
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
4 skinless, boneless chicken breasts
2 tbsp 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
1.5 tsp chopped fresh rosemary
1 cup chicken broth
1 tbsp balsamic vinegar

Preheat oven to 450ยบ. Heat a large skillet over medium-high heat. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp black pepper, garlic powder, and oregano. Brush chicken with 1.5 tsp oil and sprinkle spice rub over chicken. Add 1.5 tsp oil to pan. Add chicken. Cook 3 minutes or until browned. Turn chicken over and cook 1 minute. Arrange chicken in a baking dish coated with cooking spray. Bake for 10 minutes or until done.

Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary. Saute for 3 minutes. Stir in chicken broth and reduce heat. Simmer for 5 minutes. Increase heat to medium high. Stir in vinegar and remaining salt and pepper. Cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken. Enjoy!

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