Wednesday, January 27, 2010

Roast Chicken with Balsamic Bell Pepper



I think I speak for all Cooking Light subscribers when I say that this month's edition is awesome! So awesome in fact that my mom called me last night just so we could discuss this month's magazine, I'm not kiddin' when I say that we love our food. One of the first questions she asked me when she called was "have you tried the roasted chicken with balsamic peppers?" my answer, "heck yes I did!" This dish, while maybe not the most photogenic dish, far exceeded my expectations of how I thought it was going to turn out. The chicken is juicy from being roasted, the peppers are so tangy and bright from the balsamic vinegar, and the potatoes are smooth and mild and bring this whole dish together. I just made regular mashed potatoes, but CL suggests making mashed potatoes with Mascarpone cheese, which is what my mom did. She said that it really added to the potatoes and made them fantastic. I also really liked pouring the tangy balsamic sauce over the potatoes, an unlikely combination, but very addicting and hard to stop eating! I think you'll love this dish!

Roast Chicken with Balsamic Bell Peppers
Cooking Light Jan/Feb 2010

Ingredients

3/4 teaspoon salt
3/4 fennel seeds, crushed (I just did this in my mini food processor)
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6 oz) boneless, skinless, chicken breast
2 tablespoons olive oil, divided
2 cups, thinly sliced red bell pepper
1 cup, thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup chicken broth
1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 450.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder and oregano. Brush chicken with 1 1/2 teaspoons oil sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes, or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11x7-inch baking dish coated with cooking spray Bake at 450 for 10 minutes, or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; loosen brown 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. Serve bell pepper mixture over chicken.

Serves 4: 1 breast half and 1/2 cup bell pepper mixture, potatoes not included

Per Serving: 282cal, 11g fat, 35.9g prot, 8.8g carb, 1.9g fiber, 94mg chol

Points per Serving: 6

27 comments:

JG said...

We eat many dishes containing chicken. Thanks for another recipe. It looks good!

Ingrid said...

Sounds good especially that glaze. I won a subscription to CL but haven't started receiving it yet. You have me excited about it now.
~ingrid

Jessi said...

Oh my god, that sounds so good. And then the way you described it and how it all tied together? Geez, I think I'm drooling.

Jenn said...

no can resist a good roast chicken. I like the pairing with the balsamic bell peppers.

ARLENE said...

We eat chicken twice a week, at least. I don't know why I didn't try this recipe from CL--probably had too many in the queue already. It looks perfect.

Heidi said...

YUMMY!! Sounds wonderful. Reminds me I need to renew my subscription to cooking light!

Lara said...

This is just my kind of recipe. Looks delicious!

Kim said...

I've looked at this month's issue several times and almost bought it. Sounds like I need to! So cute that you and your mom chat about recipes:D Love the idea of mascarpone in the mashed potatoes.

Kathleen said...

roast chicken is a mainstay at our house. The glaze sounds great.

Lin said...

I made this recipe last week and it was a big hit! I didn't have the cheese for the potatoes, so just made some instant mashed. My family was impressed with the fancy presentation, I was careful to slice the peppers as thinly as I could. I will make this one again.

Alissa said...

Can I just say I love your mom. This recipe looks awesome...I don't know how the heck I missed this one in CL this month! I guess there really was so much goodness going on that it was hard to try them all! I will DEF be trying this one now!

♥peachkins♥ said...

This looks light but really tasty!

Debbie said...

Looks and sounds delicious. Love the idea of the cheese in the potatoes and I adore peppers!!!

Joanne said...

Balsamic and peppers are a match made in heaven! I love Cooking Light. It has so much variety and is so good for cooking in season.

Katherine Aucoin said...

Balsamic on just about anything is a winner in my book. I am bookmarking this one to try! I think it is very photogenic!

theUngourmet said...

I subscribed to CL and I am dying for my 1st issue to arrive! This recipe does look so fantastic. I am crazy for balsamic!!

Leslie said...

grrrr. I need to get that magazine! Everything always looks soooo good

Cinnamon-Girl♥ said...

Roasted chicken is the best comfort meal. This sounds extra special with the balsamic peppers and potatoes!

Burp and Slurp~! said...

Add to that some cheese and greens, and it'll definitely be photogenic. It sounds so simple, yet delicious!

Katy ~ said...

I think I have all the ingredients for this. I took chicken out last night and then wondered how to prepare it. Well, thanks to you, dinner's all figured out.

Bookmarked!!

figtree said...

What a great recipe. I know everyone in my house will love this one. Thanks.

A Year on the Grill said...

I am keeping this, I hear chicken will be least expensive meat in the Islands, so I need all the chicken recipes I can get

Carrie said...

We love chicken recipes and this looks easy and yummy.... you know I've never ever used Balsamic Vinegar before?! I think it's about time I tried ,-)

Barbara said...

I agree- it's a super magazine with lots of great recipes.
I really like this recipe-chicken is a staple around here. The glaze looks yummy.

kanishk said...

Thanks for another recipe. It looks good!

Work from home India

Liz said...

OK, I read this post and then couldn't resist picking up this month's Cooking Light while in line at the grocery store. I am already excited to see what inspirations are to come! Thanks!

Sweet and Savory said...

This looks and sounds delicious. I didn't notice it in Cooking Light but I think it is because there was so much to see that I liked.