Tuesday, May 18, 2010

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!