Chicken with Fennel, Tomatoes, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is good served with egg noodles or with rice. Ingredients:
6 (4-ounce) skinless, boneless chicken breast halves |
2 1/2 tablespoons italian-seasoned breadcrumbs |
5 teaspoons olive oil, divided |
2 cups thinly sliced fennel bulb (about 2 small bulbs) |
2 cups finely chopped zucchini |
1 1/2 cups thinly sliced leek (about 2 large) |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons tomato paste |
1/4 teaspoon salt |
1/4 teaspoon fennel seeds |
1/4 teaspoon dried tarragon |
1/8 teaspoon coarsely ground black pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
2 tablespoons chopped fennel fronds or fresh flat-leaf parsley |
Directions:
1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
2. Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
3. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.
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