Roasted Chicken And Vegetables

Recipe Ingredients

3/4 cup	109g / 3.8oz	Coarsely chopped red bell pepper
1/2 cup	118ml	Slivered fennel bulb
2 tablespoons	30ml	Chopped ripe olives
2 teaspoons	10ml	Chopped fresh rosemary
1 1/2 teaspoons	7.5ml	Olive oil
12 teaspoons	60ml	Unpeeled round red potatoes - quartered (small)
3 teaspoons	15ml	Shallots (large)
		Peeled and halved lengthwise
2		Garlic - crushed
2 teaspoons	10ml	Minced fresh sage
1/2 teaspoon	2.5ml	Coarsely ground pepper
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Paprika
2		Boneless skinless chicken breast halves
		Vegetable cooking spray
1 1/2 teaspoons	7.5ml	Olive oil
2/3 cup	157ml	Low-sodium chicken broth
		Fresh rosemary sprigs - (optional)

Recipe Instructions

Combine first 8 ingredients in a bowl; toss well, and set aside.

Combine sage and next 3 ingredients; rub over both sides of chicken breasts.

Coat a large ovenproof skillet with cooking spray; add 1-1/2 teaspoons oil, and place over medium-high heat until hot. Add chicken breasts; cook 1 minute on each side or until browned. Remove chicken breasts from skillet, and set aside.

Remove skillet from heat. Add vegetable mixture to skillet; stir well. Return chicken breasts to skillet, nestling them into vegetables; bake, uncovered, at 450 deg for 20 minutes. Remove chicken breasts from skillet; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken breasts to skillet; reduce oven temperature to 375 deg, and bake an additional 15 minutes.

Place 1 chicken breast half and 1-1/3 cups vegetable mixture on each of 2 serving plates. Add chicken broth to skillet; bring to a boil over high heat, and cook 1 minute, scraping bottom of skillet to loosen browned bits. Yield: 2 servings.

Source:
Cooking Light, July/Aug 1993, page 110

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