Saturday, 08 December 2012
For The Love of Cooking.
I was recently sent a copy of My Recipes America’s Favorite Food that is filled with delicious recipes from several of the country’s best magazines. I found a recipe for chicken breasts that sounded simple yet gourmet. I loved the flavor that the rub gave to the chicken and the softened peppers and onions in the balsamic sauce was 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.
3/4 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breasts
1 tbsp olive oil (divided)
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup sweet yellow onion, thinly sliced
1/2 cup chicken broth
1 tbsp balsamic vinegar
Fresh parsley, chopped
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, 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. 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 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 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!Do you make roasted chicken at home? What do you like to serve it with?