Preheat oven to 450.

Heat large skillet over medium-high heat. Combine 1/2 tsp. salt, fennel seeds, 1/4 tsp. black pepper, garlic powder and oregano. Brush chicken with 1 1/2 tsp. oil, sprinkle spice rub over chicken. Add 1 1/2 tsp. oil to pan, add chicken, cook 3 minutes or until browned.

Turn chicken over, cook 1 minute.

Arrange chicken in an 11x17 inch glass or ceramic baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done.

Return pan to medium-high heat. Add remaining 1 tbsp. oil. Add bell peppers, shallots and rosemary. Saute 3 minutes.

Stir in broth. Scrape pan to loosen browned bits.

Reduce heat, simmer 5 minutes.

Increase heat to medium-high. Stir in vinegar, remaining salt and pepper. Cook for 3 minutes, stirring frequently.

Serve pepper mixture over chicken.