chicken breast with fennel and tomatoes
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| |
| this dish is super when served on a bed of orzo pasta sprinkled with |
| feta cheese. |
| |
| | makes 4 entrée portions |
| | |
| 3 Tbsp | olive oil |
| 4 | each chicken breasts, boneless, skinless |
| 1 tsp | salt |
| 1/4 tsp | black pepper, ground |
| 1 Tbsp | fennel seed, chopped |
| 1/2 to 1 tsp | crushed red chili flakes |
| 2 Tbsp | garlic, fresh minced |
| 3 cup | (2 bulbs) fennel bulb, sliced 1/2 inch |
| 6 cup | tomatoes, diced |
| 2 | each lemons, zested and juiced |
| 1 cup | kalamata olives, pitted |
| 2 Tbsp | italian parsley, minced |
| | preparation |
| |
| heat 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 each side. |
| add fennel seed, chili flakes and garlic. cook for 1 minute, then add |
| fennel bulb, tomato, lemon juice and 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. adjust |
| seasonings. |
| serve with orzo pasta that has been tossed with crumbled feta cheese. |
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| personal chef brian koning www.personalchefmarketing.com |
| chef2chef recipe club member forum: http://forums.chef2chef.net |
| archive: at: http://chef2chef.net/news/club/ |
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| (ID: 76147) Mirror: rec.food.recipes: Thu, Aug 26, 2004 |