| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1/2 |
|
Fennel bulb; sliced thickly |
| 1/2 |
|
Onion; sliced |
| 1 |
|
Lime; cut in half |
| 1 |
|
Clove garlic; sliced |
| 2 |
tb |
Olive oil |
| 100 |
ml |
Balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 200c/400f.
1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven
for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel,
onion and garlic, and squeeze the limes over. Transfer to the oven for
10-15 minutes.
2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat
until thick and syrupy. Serve drizzled over the chicken and fennel.
Converted by MC_Buster.
Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat);
63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food
Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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