| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This dish is super when served on a bed of orzo pasta sprinkled with Feta cheese.

Chicken Breast with Fennel & Tomatoes

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 chili 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

1. Heat olive oil in heavy saucepan or rondeaux. Season chicken breasts with salt and pepper. Sear chicken breast in oil until golden brown, about 3 to 5 minutes each side.
2. 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.
3. 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.