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Chicken With Fennel Red Pepper And Rice

Chicken With Fennel Red Pepper And Rice is a chicken recipe made with Olive Oil, Long Grain Rice, Chicken Broth, and Parmeasan Cheese. Keep it handy for the next time you cook it.

Ingredients

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

Method (preview)

1. 1

   = cutlets should be boneless and skinless.

2. 2

   Sprinkle chicken breasts with salt and pepper and pat on thyme.

3. 3

   Heat oil in large skillet and cook cutlets for about 2 minutes on each side. cover pan and set aside while preparing vegetables and rice.

4. 4

   Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips.

5. 5

   Cut red pepper into 1/4 inch strips.

6. 6

   Place rice,chicken stock and olive oil in a heavy pan and bring to boil.

7. 7

   Lower heat, cover and simmer approx 18 minutes or so without removing cover.

8. 8

   Season with salt, pepper and stir in Parmeasan cheese.

9. 9

   Remove chicken cutlets to serving platter and cover.

10. 10

    Add 1 Tablespoon olive oil in skillet and heat.

11. 11

    Add fennel and red pepper and stir fry vegetables approx 3 minutes.

12. 12

    Add wine, cover and cook 5 minutes.

13. 13

    To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper.