Chicken Breast with Fennel and Tomatoes

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Chicken Breast with Fennel & Tomatoes

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

Serves: 4


	Ingredients 3 Tbsp olive oil 4 each chicken breasts split, boneless, skinless 1 tsp salt 1/4 tsp black pepper, ground 1 Tbsp fennel seed, chopped 1/2 tsp-1 tsp crushed red chili flakes 2 Tbsp garlic, fresh minced 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 Tbsp Italian parsley, minced

Method

Heat olive oil in heavy saucepan or rondeaux. Season chicken breasts with salt and pepper.

Sear chicken breast in oil until golden brown, about 3-5 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 10-15 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.

Recipe and Photo Courtesy of The California Tomato Commission.