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Old 09-30-2011, 10:39 AM   #1
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Talking Roast Chicken with Balsamic Bell Pepper Sauce

This is one of my favorite recipes that I make for my family. It's healthy, unique and mouth watering!!!



Ingredients

sea salt (optional)
freshly ground black pepper
3/4 tsp fennel seeds, crushed
1/4 tsp garlic powder
1/4 tsp dried oregano
4 (4-6 oz each) skinless, boneless chicken breasts
6 Tbs olive oil, divided
1 large shallot, thinly sliced
2 tsp fresh rosemary, chopped
2 medium red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chicken broth
1 Tbs balsamic vinegar


Instructions

Ok everyone, first Preheat oven to 450℉.

Next, you want to combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.

Brush the chicken with 2 tsp oil, and apply the spice rub over chicken.

Heat a large skillet over med-high heat, and add 2 tsp olive oil.

Add the chicken breasts and cook 3 minutes or until browned. Turn each piece and cook 1 minute more.

Remove the chicken from the pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked.

Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).

When the pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent.

Add the peppers, and stir in broth, scraping pan to loosen all the flavorful brown bits.

Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently.

Drizzle this delicious sauce over your chicken. Get creative with it!

Wine Pairing: I personally enjoy a nice Pinot Noir with this dish, but if you want to go white, I would suggest a nice Pies porter to offset the Balsamic.

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Old 09-30-2011, 12:56 PM   #2
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I love recipes with balsamic vinegar. This is a keeper. Thanks for posting!!
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Old 09-30-2011, 01:18 PM   #3
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No problem Nikki, thanks for the response!
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Old 09-30-2011, 04:18 PM   #4
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Thanks for the recipe it sounds awesome.

Josie
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Old 10-01-2011, 12:30 AM   #5
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Sounds great, Thanks!
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Old 10-01-2011, 02:55 PM   #6
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No Problemo!!
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Old 10-02-2011, 02:47 PM   #7
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just wondering....if I added a few chicken thighs also...what would that do to the cooking time??? I love the boneless chicken breast...my hubby...wants his thighs!!!
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Old 10-02-2011, 03:06 PM   #8
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Sounds good.
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Old 10-02-2011, 05:23 PM   #9
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In response to the cooking time on the thighs, I would cook those for approx. 10 minutes. Stick a knife into them and if the juices run clear, your good....Thanks for the question
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chicken, pepper, recipe, roast

Roast Chicken with Balsamic Bell Pepper Sauce This is one of my favorite recipes that I make for my family. It's healthy, unique and mouth watering!!! [B][U]Ingredients[/U][/B] sea salt (optional) freshly ground black pepper 3/4 tsp fennel seeds, crushed 1/4 tsp garlic powder 1/4 tsp dried oregano 4 (4-6 oz each) skinless, boneless chicken breasts 6 Tbs olive oil, divided 1 large shallot, thinly sliced 2 tsp fresh rosemary, chopped 2 medium red bell peppers, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup chicken broth 1 Tbs balsamic vinegar [B][U]Instructions[/U][/B] Ok everyone, first Preheat oven to 450℉. Next, you want to combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano. Brush the chicken with 2 tsp oil, and apply the spice rub over chicken. Heat a large skillet over med-high heat, and add 2 tsp olive oil. Add the chicken breasts and cook 3 minutes or until browned. Turn each piece and cook 1 minute more. Remove the chicken from the pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked. Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first). When the pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent. Add the peppers, and stir in broth, scraping pan to loosen all the flavorful brown bits. Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently. Drizzle this delicious sauce over your chicken. Get creative with it! :chef: Wine Pairing: I personally enjoy a nice Pinot Noir with this dish, but if you want to go white, I would suggest a nice Pies porter to offset the Balsamic. 3 stars 1 reviews
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