Wednesday, August 25, 2010

Roasted Chicken with Bell Peppers and Mashed Potatoes

Happy Wednesday everyone! Well its hump day and here in the mid-west the kids are going back to school today. I’m not too sure how everyone feels about this, but I do know everyone is going to be a lot busier. So I’ve been looking for quick and healthy recipes, which is not that easy to do due to the fact that most of the recipes I have are old school Chicago style; think meat, potatoes and butter. But the good news is that I found a few, and they are quick, easy and on the healthy side. I will try and give you a nice balance of protein; vegetables and starches (don’t be afraid of the carbs) for a complete meal and let’s keep it under 40 minutes of “working” time. Anyway; Have a great day everyone, and remember only two more days and it’s the weekend!! As always just enjoy yourself and the quality time you have with friends and family.

Thank You

Roasted Chicken with Bell Peppers and Mashed Potatoes

Salt- ¾ teaspoon
Black Pepper- ½ teaspoon
Garlic Powder- ¼ teaspoon
Oregano- ¼ teaspoon (dried)
Basil- ¼ teaspoon (dried)
Chicken Breasts- 4 six ounce (boneless, skinless)
Olive Oil- 3 tablespoons
Red Peppers- 1 cup (sliced thin)
Green Peppers- 1 cup (sliced thin)
Yellow Peppers- 1 cup (sliced thin)
Onion- ½ cup (sweet, sliced thin)
Rosemary- 2 teaspoons (fresh, chopped)
Chicken Broth- 1 cup
Balsamic Vinegar- 1 tablespoon

Method to the Madness

1) Preheat the oven to 450. In a large sauté pan heat over medium-high heat add a tablespoon of oil the salt, pepper, garlic powder, oregano, and basil. Cook until fragrant; Brush the rub over the chicken. And cook the chicken for three minutes on each side or browned. Remove chicken and add to a baking dish; cook in oven for 10 minutes or until done.
2) Heat remaining oil in the same pan. Add the peppers, onions, and rosemary; stir in the broth, scraping the pan to loosen the brown bits on the bottom, add Balsamic let simmer for 3-4 minutes. Ready; Place the chicken on a plate and top with the peppers, serve with mashed potatoes.

Mascarpone Mashed Potatoes

Red Potatoes- 1 ½ pounds (cubed)
Milk- 1/3 cup (or heavy whipping cream)
Mascarpone Cheese- 3 tablespoons
Salt & White pepper- to taste


1) Boil potatoes until fork tender; strain and return to pot; over low heat add the milk, mascarpone and Salt & pepper. Mash to desired consistency.

• Quick tip; I almost always use Red skinned Potatoes for mashed. You don’t have to peel them, just chop and cook. This really cuts down prep time. If you don’t like the skin on, no worries just peel them. You don’t like Red skinned Potatoes; Yukon gold works great, or use your favorite.

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