I was recently sent a copy of My Recipes America’s Favorite Food (see information about the giveaway at the bottom of this post) that is filled with delicious recipes from several of the country’s best magazines.
There was a recipe for chicken breasts that sounded simple yet gourmet. We loved the flavor that the rub gave to the chicken and the softened peppers and onions in the balsamic sauce were really delicious served on top of the tender chicken. I served this dish with the Grilled Vegetable Panzanella for a hearty, healthy, and seriously tasty meal.
How to Make Roast Chicken with Balsamic Peppers
Preheat oven to 450 degrees.
Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken.
Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.
Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté for 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer for 5 minutes.
Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!
- ¾ tsp fennel seeds crushed
- ½ tsp freshly ground black pepper divided
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- Sea salt and freshly cracked pepper to taste
- 2 skinless boneless chicken breasts
- Cooking spray
- 1 tbsp olive oil divided
- 2 cups red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- ½ cup sweet yellow onion thinly sliced
- ½ cup chicken broth
- 1 tbsp balsamic vinegar
- Fresh parsley chopped
- Preheat oven to 450 degrees.
- Heat a large OVENPROOF skillet or cast iron skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken.
GIVEAWAY – CLOSED – WINNER CHOSEN:
The generous people who sent me my newest cookbook, MyRecipes America’s Favorite Food, also sent me another one to give to one of my readers. There are 200 top-rated recipes from the country’s best Magazines in this cookbook. It also has an exclusive Scan-It/Cook-It™ feature that lets readers access helpful multimedia content – including how-to videos, professional cooking tips, meal planners, and more –directly from the printed page via smartphone devices. Every photograph in the book (more than 130 in total) is scan-able and links to more online features. It’s a fantastic cookbook filled with delectable photos and great recipes.
Just leave a comment on this post to enter to win this cookbook. The giveaway is open until Sunday, December 9, 2012, @ 7:30 p.m. This giveaway is only open to USA and Canada residents. The winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen.