| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Skinless, boneless chicken |
| breasts | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | Fennel bulb, about 8 ounces | |
| 3 | T | Olive oil |
| 1 | Italian-style stewed | |
| tomatoes 16 oz | ||
| 1 | t | Fennel seed |
INSTRUCTIONS
From "The 5 in 10 Chicken Breast Cookbook." Cut the chicken into 2 1/2" pieces and season with salt and pepper. Cut fennel crosswise into thin slices. Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over medium-high heat until browned, about 2 minutes on each side. Remove chicken to a plate, leaving the drippings in the pan. Add fennel to pan along with the remaining 1 tablespoon of oil. Cook, stirring, until lightly browned, about 2-3 minutes. Add tomatoes to the pan along with 1/4 cup water and fennel seeds. Bring to a boil, reduce heat to medium low. Return chicken and any of the accumulated juices on the plate to the pan. Cover and cook until the chicken is white but still moist, about 5-7 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 125
Total Fat: 14.1g
Cholesterol: 73.1mg
Sodium: 646.2mg
Potassium: 542.1mg
Carbohydrates: 5.4g
Fiber: 1.4g
Sugar: 3g
Protein: 30g