ROASTED CHICKEN (w) BALSAMIC BELL PEPPERS Pepper & Garlic Sea Salt
Makes 4 servings 450⁰F
1 ¼ teaspoon Pepper & Garlic Seasoned Sea Salt
¼ teaspoon Oh So Garlic Seasoning
¼ teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breasts
2 tablespoons cooking oil, divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
½ cup thinly sliced shallots
1 ½ teaspoons fresh rosemary, chopped
1 cup chicken broth
1 tablespoon Aged Balsamic Vinegar
1. Heat a large skillet over medium-high heat. Combine ¾ teaspoon Pepper & Garlic Seasoned Sea Salt & ¼ teaspoon oregano. Brush chicken with 1 ½ teaspoons oil; sprinkle spice mixture over chicken. Add 1 ½ teaspoons of oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 X 7 inch baking dish coated with cooking spray. Bake for 10 minutes or until done.
2. Heat remaining oil over medium-high heat. Add bell peppers & shallots and sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar and ½ teaspoon remaining Pepper & Garlic Seasoned Sea Salt; cook 3 minutes, stirring frequently.
3. Serve bell pepper mixture over chicken.