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Chicken Breast with Fennel and Tomatoes

Chicken Breast with Fennel and Tomatoes comes together with Olive Oil, Boneless Skinless Chicken Breasts, Salt, Ground Black Pepper, and Fennel Seed. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 4
• 1 tsp
• 1/4 tsp
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 3 cup
• 6 cup
• 2
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Heat olive oil in heavy saucepan.

2. 2

   Season chicken breasts with salt and pepper.

3. 3

   Sear chicken breast in oil until golden brown, about 3 to 5 minutes each side.

4. 4

   Add fennel seed, chili flakes and garlic. Cook for 1 minute, then add fennel bulb, tomato, lemon juice and zest.

5. 5

   Stir, then cover pan.

6. 6

   Reduce heat to medium, and cook for about 10 minutes until tomatoes have become saucy.

7. 7

   Stir in olives and parsley, remove lid and continue to cook for 10 to 15 minutes.

8. 8

   Serve with orzo pasta that has been tossed with crumbled feta cheese.

9. 9

   Contributed to the FareShare Gazette by Margie; 18 August 2004. www.fareshare.net