Roasted Chicken with Balsamic Red Peppers

2 t garlic salt

1/2 t black pepper

1 t dried oregano

4 boneless skinless chicken breasts

olive oil

2 cups thinly sliced red bell pepper (do not use green bell peppers- they will taste bitter)

1 cup thinly sliced yellow bell pepper

1/2 bunch green onions sliced

1 c chicken broth

1 T balsamic vinegar

1. Heat a large skillet over medium heat. Combine garlic salt, pepper & oregano in a small bowl. Brush chicken with olive oil and sprinkle spice rub over chicken.

2.Brown chicken in heated skillet (adding a little more olive oil to the pan if needed) for about 2 minutes on each side. Transfer to a glass baking dish that has been coated with cooking spray. Bake chicken at 450 for 10-20 minutes. (I cooked mine about 18 minutes with really thick chicken)

3. Add 1 T olive oil to the pan, add bell peppers and green onions. Saute until soft. Stir in chicken broth and balsamic. Bring to a boil and then simmer until it thickens a little bit. (If you want to hurry the thickening- add one 1T cold water to 1T cornstarch-stir to combine and then stir into balsamic mixture)

Serve peppers over the chicken.

This is best served on a bed of mashed potatoes!! Delish!