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Chicken Breast with Fennel and Tomato




Source of Recipe


internet






Recipe Introduction


This dish is great served on a bed of orzo pasta sprinkled with feta cheese.





List of Ingredients



• 3 T olive oil
  
• 4 chicken breasts, boneless, skinless
  
• 1 tsp salt
  
• 1/4 tsp black pepper, ground
  
• 1 T fennel seed, chopped
  
• 1/2 to 1 tsp crushed red chili flakes
  
• 2 T garlic, freshly minced
  
• 3 cups (2 bulbs) fennel bulb, sliced 1/2"
  
• 6 cups tomatoes, diced
  
• 2 lemons, zested and juiced
  
• 1 cup Kalamata olives, pitted
  
• 2 T Italian parsley, minced
  






Instructions



1. 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.
   
2. Add fennel seed, chili flakes, and garlic. Cook for 1 minute, then add fennel bulb, tomato, lemon juice and zest.
   
3. 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.
   
4. Sauce should be thick and chicken should be cooked through. Adjust seasonings.
   
5. Serve with orzo pasta that has been tossed with crumbled feta cheese.
   






Final Comments


Makes 4 entree portions