Roast Chicken with Balsamic Bell Peppers

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 1 cup fat-skimmed beef broth fat-free
• 0.8 teaspoon fennel seeds crushed
• 1.5 teaspoons rosemary leaves fresh chopped
• 0.3 teaspoon garlic powder 
• 2 tablespoons olive oil divided
• 0.3 teaspoon oregano dried
• 2 cups bell pepper red thinly sliced
• 0.6 teaspoon salt divided
• 0.5 cup shallots thinly sliced ( 1 large)
• 24 ounce chicken breast boneless skinless
• 1 cup bell pepper yellow thinly sliced

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Heat a large skillet over medium-high heat.
3. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
4. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
5. Add 1 1/2 teaspoons oil to pan.
6. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7inch baking dish coated with cooking spray.
7. Bake at 450 for 10 minutes or until done.
8. Heat remaining olive oil over medium-high heat.
9. Add bell peppers, shallots, and rosemary; saut 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 minutes, stirring frequently.
10. Serve bell pepper mixture over chicken.