Directions:
- Butterfly the Chicken by splitting the breasts down the middle, rinse and pat dry.
- Season liberally with salt and pepper on both sides.
- In a food processor combine the Fennel Bulb, 1 Yellow Onion, 6 Cloves of Garlic, 2.5 tablespoons of White wine or white cooking wine, 2 tablespoons of olive oil, juice of 1 sour orange, juice of 1 sweet orange, and juice of 1 lime.
- Pull the skin away from the meat but leaving it attached.
- Pour mixture over both sides of the chicken and in between the skin and the meat.
- Use the Fennel stalks as a grate by placing them on the bottom of a deep baking sheet.
- Place chicken over stalks and garnish sides of pan with any fresh herbs available (rosemary, thyme, basil, parsley, oregano, etc) (optional).
- Bake at 350 degrees until golden brown and chicken is cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.97 Kcal (2964 kJ) | ||
| Calories from fat | 443.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.3g | 76% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 218.33mg | 9% | |
| Potassium | 873.93mg | 19% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 48.7g | 97% | |
| Vitamin C | 39mg | 65% | |
| Iron | 3.5mg | 19% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 169.5 Kcal (710 kJ) | ||
| Calories from fat | 106.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 76% | |
|---|---|---|---|
| Cholesterol | 56.35mg | 78% | |
| Sodium | 52.27mg | 9% | |
| Potassium | 209.23mg | 19% | |
| Total Carbs | 3.31g | 5% | |
| Sugars | 0.82g | 14% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 11.66g | 97% | |
| Vitamin C | 9.3mg | 65% | |
| Iron | 0.8mg | 19% | |
| Calcium | 21.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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