Roast Chicken with Balsamic Bell Peppers with Mascarpone Mashed Potatoes

3/4 tsp salt, divided

3/4 tsp fennel seeds, crushed

1/2 tsp black pepper, divided

1/4 tsp garlic powder

1/4 tsp dried oregano

4 (6 oz) skinless boneless chicken breasts

2 tbsp 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 tsps chopped fresh rosemary

1 cup fat free, less sodium chicken broth

1 tbsp balsamic vinegar

Preheat oven to 450 degrees.  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.  Heat remaining olive oil over medium high heat.  Add bell peppers, shallots and rosemary, saute 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.  

Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with water.  Bring to a boil; reduce heat, and simmer 15 minutes or until tender.  Drain, return to pan.  Add 1/3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teapoon salt.  Mash to desired consistency.