Saturday, December 11, 2010
Roasted Chicken with Balsamic Bell Pepper
-2 (4oz) Chicken Breasts
-1/4 tsp Salt
-1/4 tsp Pepper
-1/8 tsp Garlic Powder
-1/8 tsp dried Oregano
-1 cup thinly sliced Red Bell Pepper
-1/2 cup thinly sliced Yellow Bell Pepper
-1/4 cup thinly sliced Shallots
-3/4 tsp fresh Rosemary
-1/2 cup Chicken Broth
-1/2 tbsp Balsamic Vinegar
Preheat oven to 450 degrees.
Brush chicken breasts with 1 tsp of Olive Oil
Combine salt, pepper, garlic powder, dried oregano and rub all over the chicken breasts.
Add 1 tbsp of oil to a pan and heat it over medium heat.
Add the chicken to the pan and cook for 3 minutes on one side till golden brown.
Flip the chicken breast and cook for 1 minute.
Remore the chicken from the pan and place it into a greased (I used Pam) baking dish and cook for 10 minutes until cooked all the way through (no pink!)
While the chicken is cooking for 10 minutes, add another tbsp of oil to the pan and heat it over medium-high heat.
Add the bell peppers, fresh rosemary and garlic.
Saute for 3 minutes.
Stir in the chicken broth and scrape the bottom of the pan to get the brown bits.
Reduce the heat and simmer for 5 minutes.
After 5 minutes, increase the heat to medium-high and add the balsamic vinegar and salt/pepper to taste.
Cook for 3 minutes, stirring frequently.
Serve the Bell Peppers over the Chicken and add some rice too!
p.s. Sorry I don't have pictures of the step-by-step process....my camera died while I was making this :(