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

1. Preheat oven to 220°C.
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.

Mascarpone Mashed Potatoes

1.5 pound(s) Yukon gold potatoes, peeled and cubed
1/3 cup(s) 2% milk
3 tablespoon(s) mascarpone cheese
1/2 teaspoon(s) salt

(I added Rosemary and Garlic Powder as well to increase the flavour)

1. Place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat, and simmer for15 minutes or until tender. Drain; return to pan.
2. Add milk, mascarpone cheese, and salt. Mash to desired consistency.

This meal was originally going to be a nice sit down meal with my hubby. Last minute we invited two of our friends Rachael and Bryony. It was a lovely night catching up, as Bryony has been away and was only visiting on her "holiday from a holiday". I will be serving this again, as the flavours were amazing and it was well liked by everyone! 

**This Recipe was found on Cooking Light, It was featured in their 2012 25th Anniversary Cook Book