Wednesday, October 9, 2013

Roasted Chicken with Balsamic Bell Peppers

This recipe needs some tweaking.  It's good, but not quite right.  You could probably just saute the vegetables and leave out the chicken broth because it kind of makes no sense to me.  When everything is done cooking, plate it and drizzle with balsamic vinegar.

Roasted Chicken with Balsamic Bell Peppers
adapted from Cooking Light

3/4 tsp salt, divided
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
6 boneless, skinless chicken breast tenders
3 cups thinly sliced red and yellow bell peppers
1-2 tsp chopped fresh rosemary
1 cup chicken broth
1 tbsp balsamic vinegar
Olive oil

Preheat oven to 450F.  Chop the bell peppers into strips.  Spray a baking dish with cooking spray.  Heat a large skillet over medium-high heat.  In a bowl, mix together 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and oregano.  Brush chicken lightly with olive oil and sprinkle the spice mixture on each side.  Add 1-2 tsp of olive oil to the skillet and add the chicken.  Cook chicken about 2-3 minutes a side until browned.  Place the chicken in the baking dish and put in the oven.  Bake about 10 minutes until chicken is cooked through.  Add a few more teaspoons of olive oil to the skillet and add the peppers and rosemary for about 5 minutes, until crisp-tender.  Add the chicken broth and stir, cook for about 5 minutes.  Add vinegar, 1/4 tsp salt and 1/4 black pepper.  Cook for another 3-5 minutes, stirring frequently.  Serve bell pepper mixture over chicken.

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