Roasted Chicken and Fennel with Lime and Parmesan
 
difficulty: medium 
prep time: 15 minutes 
cook time: 12 minutes 
yield: 4 servings 
 
3 Tbsp  extra-virgin olive oil
4   skinned, boneless chicken breast
2 large  fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick
slice 
  coarse grain salt
  cracked black pepper
2   limes, juiced
6 Tbsp  grated parmesan
 
preheat the broiler. 
pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet 
to prevent the chicken and the fennel from sticking. place the chicken 
breast in a single layer on the sheet pan. place in the broiler for 7 
minutes. 
remove and add the fennel in a single layer and brush both sides with 
the olive oil. season fennel slices with salt and pepper on both 
sides. squeeze juice of 1 lime over the fennel slices and place under 
the broiler. broil for 5 minutes. 
some of the edges may blacken slightly. remove the fennel from the 
oven and using tongs or a spatula, and turn over each slice of fennel. 
top with the parmesan. place back under the broiler for 1 1/2 to 3 
minutes, or until cheese starts to brown. 
allow fennel to remain in the pan until ready to serve. do not 
refrigerate. this is wonderful served at room temperature. just before 
serving, squeeze remaining lime juice over fennel slices. 
 
source: 
http://www.foodnetwork.com/food/recipes/recipe/0,,food_9936_16675,00.html 
 
 
-- 
(ID: 5361) Mirror: rec.food.recipes: Mon, Nov 1, 2004


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