Roasted Chicken with Peppers

I've been a bit absent lately...

You see, we are moving, and moving is a pain in the rear end!!

So all the time I want to spend cooking, I end up spending on a lot of other horrible practical things.

But, don't worry, I have still been sneaking some real cooking in.

I mean after all, you can only eat animal crackers for so long before you start to feel disgusting and realize you need some protein in your diet...

and if its protein you need, then this is a recipe I would highly recommend!

Our friend Dave made this delicious chicken for us last summer.
I could smell it as we walked up 3 flights of stairs in their apartment complex, and I just hoped that it was coming from their apartment. I was very happy when they opened the door and I was enveloped by the smell of roasting chicken & balsamic peppers. Its one of those recipes that I requested while I was eating it. Come to think of it, I may have requested it about 4 times by the time I had cleared my plate! Hey, if I like it, I'm just gunna ask you for it until I get it!! I'm pretty persistent like that.

Roasted Chicken with Peppers

3/4 tsp. Salt, divided
1/2 sp. Fennel Seeds, crushed
1/2 tsp. Black Pepper, divided
1/4 tsp, Garlic Powder
1/4 tsp. Dried Oregano
4 Chicken Breasts, boneless/skinless, thawed
2 TBSP Olive Oil, divided
2 Cups Red bell Peppers, thinly sliced
1 Cup Yellow Bell Peppers, thinly sliced*
1/2 Cup Shallots, thinly diced
1 1/2 tsp. Fresh Rosemary, chopped
1 Cup Chicken Broth
1 TBSP Balsamic Vinegar

If chicken breasts are very thick, take them and place {one at a time} in a thick ziplock bag. Pound them until they have thinned out. You don't want really thick chicken for this recipe. Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. In a small bowl, combine 1/2 a teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with most of the olive oil, and then sprinkle your spice rub all over it. Add about 1-2 teaspoons oil to your pan. Add chicken and cook for 3 or 4 minutes, or until browned. Turn once and cook other side for about 2 minutes. Arrange chicken in a 9x13 inch baking dish that has been lightly coated with cooking spray. Bake in preheated oven for 10-20 minutes, or until done when sliced.

Heat small amount of olive oil in the same pan {if more oil is needed}. Add your peppers, shallots, and rosemary & saute for about 4 minutes. Stir in chicken broth, making sure to scrape pan to loosen all the little brown bits. Reduce the heat and simmer for about 5 minutes. Increase the heat to medium-high and stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 minutes, stirring frequently. Immediately serve peppers over roasted chicken.

*Sometimes I use all red peppers. They are my favorite and what I usually have on hand.