chicken breast with fennel and tomatoes
 
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. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76147) Mirror: rec.food.recipes: Thu, Aug 26, 2004


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