Roast Chicken Breasts With Peppers

• 3/4 teaspoon fennel seed, crushed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 teaspoons plus 1 tablespoon olive oil, divided
• 1 large sweet red pepper, thinly sliced
• 1 medium sweet yellow pepper, thinly sliced
• 4 shallots, thinly sliced
• 1 cup chicken broth
• 1-1/2 teaspoons minced fresh rosemary
• 1 tablespoon balsamic vinegar

1. In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.
2. In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450u0b0 for 10-15 minutes or until a thermometer reads 170u0b0.
3. Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
4. Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

fennel, salt, pepper, garlic, oregano, chicken breast halves, olive oil, sweet red pepper, sweet yellow pepper, shallots, chicken broth, fresh rosemary, balsamic vinegar

Taken from www.tasteofhome.com/recipes/roast-chicken-breasts-with-peppers/ (may not work)