Sunday, April 20, 2008
If you've ever wondered
what to do with a
fennel bulb, try this
great recipe. Use
organic ingredients
in this recipe whenever
possible.
- 1 pound boneless, skinless chicken breasts
- 3 tsp dried thyme
- 4 Tbl olive oil
- 1 large fennel bulb
- 2 red bell pepppers
- 1 cup long-grain rice
- 1¾ cup chicken broth
- 1 cup Parmesan cheese, grated
- ¼ cup white wine
- Salt and pepper
- Sprinkle chicken breasts with salt and pepper, and pat on thyme.
- Heat oil in large skillet or Dutch oven, and cook breasts for about 2 minutes on each side.
- Cover pan and set aside while preparing vegetables and rice.
- Cut fronds from fennel and cut bulb in quarters through the core; remove core and cut fennel into ¼-inch strips.
- Cut red pepper into ¼-inch strips.
- Place rice, chicken broth, and olive oil in a heavy pan, and bring to boil.
- Lower heat, cover, and simmer approx 18 minutes or so without removing cover.
- Season with salt and pepper, and stir in Parmesan cheese.
- Add 1 Tbl olive oil in large skillet or Dutch oven (that was used to brown the chicken breasts) and heat.
- Add fennel and red pepper, and stir fry vegetables approximately 3 minutes. While frying, cut chicken breasts in halves or quarters. Add chicken to vegetables.
- Add wine, cover, and cook 5 minutes.
- To serve, make a layer of rice on dish, cover with chicken cutlets, and top with fennel and pepper.
Footnote: Serves 5.
