Sunday, February 28, 2010

Roast Chicken with Balsamic Peppers, Mashed Potatoes, Broccoli

4 boneless skinless chicken breasts
Brush lightly with olive oil and Season with:
1/2 tsp salt
3/4 tsp fennel seeds, crushed
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano

In a skillet on medium-high heat, sear chicken on 1 side for 3 minutes. Turn and cook on other side for 1 minute. Transfer to a 9X13 baking dish, sprayed with non-stick spray, bake at 450 for 10 minutes.

(while chicken is cooking in oven)
1.5 Red Bell Peppers (or yellow or orange), thinly sliced in strips
1 large shallot, sliced thinly
1.5 tsp chopped fresh rosemary
1 cup chicken broth
1 tbsp balsamic vinegar

Heat a Tbsp Olive oil in skillet chicken was in. Add peppers, onions, and rosemary and saute for 3 minutes over medium-high heat.
Add chicken broth and reduce heat. Simmer 5 minutes until broth is reduced.
Stir in vinegar and increase heat to medium high. Cook 3 minutes. Season with salt and pepper.

1.5 pounds yukon gold potatoes
1/3 cup milk
3 tbsp marscapone cheese
salt and pepper to taste

Peel and cube potatoes. Place in boiling water, cover, reduce heat to simmer and simmer for 15 minutes until tender.

Drain potatoes. Add remaining ingredients and mash potatoes to desired consistency.

1/2 package of frozen broccoli (1 bunch fresh)
Place in microwaveable dish, and 2 tbsp water
Cover and microwave 3 minutes until steamed.
Drain. Add 1 tsp butter. Salt and pepper to taste.

Rating: DELICIOUS!! We can not wait to have this again! The peppers and chicken both turned out sooo yummy. We can't wait to make these peppers and put them on a pizza!

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