The balsamic pepper chicken was good, but not great. You may like it. We felt for the amount of time you had to put in to make this that it wasn't worth it. If you like balsamic, you will like this dish.
We didn't make any changes to either of these dishes.
As of today's post, 9 people rated the broccoli stuffed potatoes a 5 out of 5 (they really are tasty). As for the balsamic chicken, 79 people rated it a 4 out of 5.
The broccoli potatoes go into our cookbook, the chicken did not. Decide for yourself though whether you like them!
Roast chicken with balsamic bell peppers
Recipe by Ivy Manning, Cooking Light, January 2010
Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
- 3/4 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon 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
Preparation1. 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.
- Calories: 282
- Fat: 11g (sat 2.1g,mono 6.4g,poly 1.7g)
- Protein: 35.9g
- Carbohydrate: 8.8g
- Fiber: 1.9g
- Cholesterol: 94mg
- Iron: 2mg
- Sodium: 644mg
- Calcium: 38mg
- Broccoli and Cheese-Stuffed Potato
- Cooking Light, January 2005
Yield: 4 servings (serving size: 1 potato half)
- 2 baking potatoes (about 1 3/4 pounds)
- 2 bacon slices
- 1 cup broccoli florets
- 1 cup presliced mushrooms
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
- 1/4 cup fat-free sour cream
- 2 tablespoons fat-free milk
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
PreparationPreheat oven to 450°.
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.
- Calories: 245 (22% from fat)
- Fat: 5.9g (sat 3.1g,mono 1.3g,poly 0.3g)
- Protein: 12.5g
- Carbohydrate: 42.3g
- Fiber: 5.3g
- Cholesterol: 17mg
- Iron: 2.1mg
- Sodium: 408mg
- Calcium: 297mg