New Website Feature, Roast Chicken with Balsamic Peppers, AND A GIVEAWAY!
by Pam on December 6, 2012
New Feature:
I have a new feature on For the Love of Cooking that’s called Recipe Box by ZipList[1]. It’s a great way to make it easier for you to save your favorite recipes from my site (or another site) to an online recipe box, then add the ingredients you need to your weekly shopping list from your computer or from your mobile phone[2]. The service, both from the website and the mobile phone apps, is completely free. You can save recipes from several websites, including mine, and they all get saved in one place. No more searching from site-to-site to locate your bookmarked recipes. See the list of websites that feature ZipList here[3].
Signup with ZipList[4]. Quickly & easily create a free account by visiting the Recipe Box[5]. Once logged in, you can simply add recipes to your recipe box from For the Love of Cooking, or any site using ZipList.
It’s easy to use…
Click the “Save” button on the recipes here at For the Love of Cooking to get started.
To view the recipes in your recipe box, simply click on the “Recipe Box” link up in the top right corner of the site. [6]
Sign up for ZipList today and make your life easier! See their website for all of the details.[7][8]
On to the recipe:
I was recently sent a copy of My Recipes America’s Favorite Food[9] (see information about the giveaway at the bottom of this post) that is filled with delicious recipes from several of the country’s best magazines. I found a recipe for chicken breasts that sounded simple yet gourmet. I loved the flavor that the rub gave to the chicken and the softened peppers and onions in the balsamic sauce was really delicious served on top of the tender chicken. I served this dish with the Grilled Vegetable Panzanella[10] for a hearty, healthy, and seriously tasty meal.
Preheat oven to 450 degrees.
Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.
Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; 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 then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!
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Roast Chicken with Balsamic Peppers
Yield: 4
Prep Time: 10 min.
Cook Time: 35-40 min.
Total Time: 45-50 min.
Ingredients:
3/4 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breasts
Cooking spray
1 tbsp olive oil (divided)
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup sweet yellow onion, thinly sliced
1/2 cup chicken broth
1 tbsp balsamic vinegar
Fresh parsley, chopped
Directions:
Preheat oven to 450 degrees.
Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.
Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; 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 then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes America’s Favorite Food
GIVEAWAY:
The generous people who sent me my newest cookbook, MyRecipes America’s Favorite Food, also sent me another one to give to one of my readers. There are 200 top-rated recipes from the country’s best Magazines in this cookbook. It also has an exclusive Scan-It/Cook-It™ feature that lets readers access helpful multimedia content – including how-to videos, professional cooking tips, meal planners and more –directly from the printed page via smartphone devices. Every photograph in the book (more than 130 in total) is scan-able and links to more online features. It’s a fantastic cookbook filled with delectable photos and great recipes.
Just leave a comment on this post to enter to win this cookbook. The giveaway is open until Sunday, December 9, 2012 @ 7:30 p.m. This giveaway is only open to USA and Canada residents. Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen.
Good Luck!