ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

Ingredients 

4 pieces skinless chicken breasts

3/4 tsp fennel seeds crushed

5/8 tsp salt divided

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

2 tbsp olive oil , divided

1 tbsp balsamic vinegar

1cup veg or chicken broth (less sodium)
2 cups thinly sliced red bell pepper
1/2 cup thinly sliced shallots 
1 tbps balsamic vinegar
cooking spray

Method
Preheat oven to 450 F .
Heat a large skillet over medium high.

Combine 1/2 tsp oil ,fennel seeds, 1/4 black pepper, garlic powder and oregano and salt.
Brush chicken with 1 1/2 tsp oil. Sprinkle spice rub over chicken.
Add 1/2 tsp oil to pan. Add chicken and cook for 3 minutes or until browned. 
Turn chicken over, cook for 1 minute. 
Arrange chicken in an 11x7 " baking dish coated with cooking spray. 
Bake at 450 F for 10 minutes or until done. 
Heat remaining olive oil over medium heat, add bell peppers, shallots, saute for 3 minutes.
Stir in broth, scraping pan to loosen browned bits.
Reduce heat, simmer 5 minutes. 
Increase heat to medium high. Stir in balsamic vinegar, salt and pepper.
Cook for 3 minutes. Serve bell pepper mixture over chicken.

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