Roast Chicken with Balsamic Bell Peppers and Mascarpone Mashed Potatoes

When my sister was out last weekend we made my very favorite chicken dish - a lovely recipe I tore out of Cooking Light in January of this year. The combination of the fennel seed, rosemary, balsamic vinegar and peppers gives it so much flavor and depth!

Here's what you'll need...

For the chicken and topping:

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 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 shallot

1 1/2 teaspoons chopped fresh rosemary

1 cup chicken broth

1 tablespoon balsamic vinegar

For the potatoes:

1 1/2 pounds cubed Yukon golden potatoes

1/3 cup 2 percent milk

3 Tablespoons mascarpone cheese

1/2 teaspoon salt

*I double the amount of seasoning for the spice rub on the chicken and add way more rosemary since we have the huge bush of it in the back yard (seriously - if anyone wants rosemary just let me know ; ) I also put lots more mascarpone into the potatoes.

Directions:

1.Preheat oven to 450 degrees

2. Peel and cut potatoes into chunks, cover with water in a saucepan and bring to a boil (since I use yellow or white potatoes often I just leave the skin on). Simmer for fifteen minutes or until tender (I leave mine on longer).

3. 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 and sprinkle spice rub over chicken. Ass 1 1/2 teaspoons oil to the pan. Add chicken and cook 3 minutes or until browned. Turn chicken over and cook one minute.

4. Arrange browned chicken in an 11X7 baking dish coated with cooking spray. Cook at 450 degrees for 10 minutes or until done (mine always take longer).

5. Heat remaining oil over medium high heat. Add bell peppers, shallots and rosemary; sauté three minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer five minutes. Increase heat to medium high. Stir in vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook three minutes, stirring frequently.

6. Drain potatoes and return to pan. It's helpful to have a fun sister assisting (and the World Series on in the background). Add milk, mascarpone cheese and salt. Mash to desired consistency.

7. Serve bell pepper mixture over chicken on a bed of the mashed potatoes. Enjoy!