Chicken With Fennel, Tomatoes, and Zucchini |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light. November 2001. Serve with noodles or rice. Ingredients:
6 (4 ounce) boneless skinless chicken breast halves |
2 1/2 tablespoons italian seasoned breadcrumbs |
5 teaspoons olive oil, divided |
2 cups thinly sliced fennel bulbs (about 2 small bulbs) |
2 cups finely chopped zucchini |
1 1/2 cups thinly sliced leeks (about 2 large) |
1/2 cup reduced-sodium fat-free chicken broth |
2 tablespoons tomato paste |
1/4 teaspoon salt |
1/4 teaspoon fennel seed |
1/4 teaspoon dried tarragon |
1/8 teaspoon fresh coarse ground black pepper |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 tablespoons chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley |
Directions:
1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
3. Heat 2 teaspoons oil in pan over medium heat.
4. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
5. Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
6. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.
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