We love the sweet, tangy goodness of balsamic vinegar around here. So when I saw a recipe that included chicken, peppers, and balsamic vinegar, I knew we had to give it a shot. I adapted this from a Cooking Light recipe, which means it rates fairly high on the healthy scale as well. I'm thrilled to report that it was a hit with all members of my family and will become a regular on our menus. Not only was it tasty, but it has a low difficulty level as well. It is a two step process, but it produces some really moist and flavorful results.
Roasted Chicken Breasts with Balsamic Peppers
For the rub:
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano
4 chicken breasts
2 Tablespoons of oil
2 cups sliced red bell pepper
1 cup sliced yellow or green bell pepper
1/2 cup sliced onion
1 cup chicken broth
11/2 Tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450.
Brush both sides of chicken breasts with 1 1/2 teaspoons of oil and sprinkle with rub. Add 1 1/2 teaspoon oil to skillet and heat over medium-high heat. Place chicken breasts in skillet and cook 3 minutes. Flip chicken over and cook 1-2 more minutes.
Remove chicken from skillet and place in a sprayed 9x13 baking dish. Bake at 450 for about 10 minutes or until the internal temperature registers 170. (I had some very voluptuous chicken, so I ended up cooking mine for about 15-20 minutes.)
While chicken is baking, put 1 Tablespoon olive oil in skillet over medium high heat and add sliced bell peppers and onion. Saute for about 3 minutes. Carefully pour in 1 cup chicken broth and stir to deglaze pan. Reduce heat to medium low and allow to simmer 5 minutes. After 5 minutes, return heat to medium high and stir in balsamic vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook 3-5 minutes more, stirring frequently. Serve over chicken. Enjoy!
We served this with Parmesan risotto and peas. It was a hit all around our house. Hope you enjoy it too! :)
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