Ingredients
5/8 tsp divided
3/4 fennel seeds crushed
1/2 tsp black pepper divided
1/4 tsp garlic powder
1/4 tsp oregano
4 (6 ounce) skinless boneless chicken breasts
2 TBL olive oil divided
cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup shallots (about 1 large)
1 1/2 tsp chopped fresh rosemary
1 cup fat free, low sodioum chicken broth
1 TBL balsamic vinegar
Preparation
Preheat oven to 450
Combine 1/2 tsp salt, fennel, 1/4 tsp pepper, garlic powder, and oregano. Brush chicken with 1 1/2 tsp oil, sprinkle spice rub over chicken. (I think you should do this at least 1 hour before, and get chicken close to room temp)
Heat large skillet over med-high heat Add 1 1/2 tsp oil to pan. Add chicken and cook 3 min or until browned. Turn and cook about a minute. Arrange chicken in an 11x7 baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done.
Heat remaining olive oil over medium high heat. Add bell peppers, shallots and rosemary Saute about 3 minutes Stir in broth, scraping pan to loosen browned bits. Reduce heat, and simmer 5 minutes. Increase heat to med-high Stir in vinegar, 1/4 tsp salt and 1/4 tsp pepper. Cook 3 minutes stirring frequently. Serve bell pepper mixture over chicken
