Roast Chicken with Balsamic Bell Peppers with Mascarpone Mashed Potatoes

from Cooking Light.

3/4 t salt, divided
3/4 t fennel seeds, crushed
1/2 t black pepper, divided
1/4 t garlic powder
1/4 t dried oregano
4 6 oz skinless, boneless chicken breasts
2 T olive oil, divided
Cooking spray
2 C thinly sliced red bell pepper
1 C thinly sliced yellow bell pepper
1/2 C thinly sliced shallots (about 1 large)
1 1/2 t chopped fresh rosemary
1 C fat-free, less-sodium chicken broth
1 T balsamic vinegar

1. Preheat oven to 450.
2. Heat a large skillet over med-high heat. Combine 1/2 t salt, fennel seeds, 1/4 t black pepper, garlic powder, and oregano. Brush chicken with 1/1/2 t oil, sprinkle spice rub over chicken. Add 1 1/2 t oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 min. Arrange chicken in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 10 min or until done.
3. Heat remaining olive oil over med-high heat. Add bell peppers, shallots, and rosemar; saute 3 min. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 min. Increase heat to med-high. Stir in vinegar, 1/4 t salt, and 1/4 t pepper; cook e min, stirring frequently. Serve bell pepper mix over chicken.

Yield: 4 servings.

For mascarpone mashed potatoes:
Place 1 1/2 lb cubed peeled Yukon gold potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat, and simmer 15 min or until tender.
Drain; return to pan. Add 1/3 cup 2% milk, 3 T mascarpone cheese, and 1/2 t salt. Mash to desired consistency.