Roasted Chicken with Balsamic Bell Peppers with Marscarpone Mashed Potatoes

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This recipe is from November 2012 Cooking Light. It was delicious and came together quickly --the mascarpone potatoes were a really elegant touch --you could always make them with cream cheese or make cauliflower mashed as well for variation.
 5/8 teaspoon salt, divided
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder                               
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts                               
  • 2 tablespoons olive oil, divided                               
  • Cooking spray
  • 2 cups thinly sliced red bell pepper                               
  • 1 cup thinly sliced yellow bell pepper                               
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary                               
  • 1 cup fat-free, less-sodium chicken broth                               
  • 1 tablespoon balsamic vinegar                               

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    1. Preheat oven to 450°.

    2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons 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 at 450° for 10 minutes or until done.

    3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

    POTATOES
    1 1/2 pound(s) Yukon gold potatoes
  • 1/3 cup(s) 2% milk                               
  • 3 tablespoon(s) mascarpone cheese
  • 1/2 teaspoon(s) Salt

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    Place 1 1/2 pounds peeled Yukon gold potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer 15 minutes or until tender. Drain; return to pan. Add 1/3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency

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