Chicken Breast with Fennel & Tomatoes
This Mediterranean chicken dish is fantastic served on a bed of orzo pasta sprinkled with feta cheese.
3 tablespoons olive oil
4 chicken breasts split, boneless, skinless
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fennel seed, chopped
1/2 to 1 teaspoon crushed red chile flakes
2 tablespoons freshly minced garlic
3 cups (2 bulbs) fennel bulb, sliced 1/2 inch
6 cups tomatoes, diced
2 each lemons, zested and juiced
1 cup kalamata olives, pitted
2 tablespoons minced Italian parsley
- 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, chile 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 and continue to cook uncovered for 10 to 15 minutes. Sauce should be thick, and chicken should be cooked through. Adjust seasonings to taste.
Makes 4 servings.
Recipe and photograph provided courtesy of the California Tomato Commission.