Chicken Breast with Fennel and Tomatoes
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Wonderful when served on a bed of orzo pasta with Feta cheese.
INGREDIENTS
3 tablespoons olive oil
4 chicken breasts, boned and skinless
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fennel seed, chopped
1/2 to 1 teaspoon crushed red chili flakes
2 tablespoons minced garlic
3 cups fennel bulb, sliced 1/2-inch thick, 2 bulbs
6 cups tomatoes, diced
2 lemons, juiced and zested
1 cup Kalamata olives, pitted
2 tablespoons Italian parsley, mincedHeat olive oil in heavy saucepan. Season chicken breasts with salt and pepper. Sear chicken breast in oil until golden brown, about 3 to 5 minutes on each side.
Add fennel seed, chili flakes, and garlic. Cook for 1 minutes, then add fresh fennel bulb, tomato, lemon juice, and lemon zest.
Stir, then cover pan. Reduce heat to medium and cook for about 10 minutes until tomatoes have become saucy. Stir in olives and parsley, remove lid and continue to cook for 10 to 15 minutes.
Sauce should be thick and chicken should be cooked through. Taste and adjust seasonings.
Serve with orzo pasta that has been tossed with crumbled Feta cheese.
Makes 4 servings