Chicken With Fennel Red Pepper And Rice

Recipe Ingredients

1 lb	454g / 16oz	Boneless chicken
		Salt and pepper
1 teaspoon	5ml	Thyme
2 tablespoons	30ml	Olive oil
1		Fennel
1		Red pepper
1 cup	160g / 5.6oz	Long grain rice
1 3/4 cups	414ml	Chicken broth
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Parmesan cheese
1/4 cup	59ml	White wine

Recipe Instructions

*= cutlets should be boneless and skinless. Sprinkle chicken breasts with salt and pepper and pat on thyme. Heat oil in large skillet and cook cutlets 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 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place rice, chicken stock 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, pepper and stir in Parmesan cheese.

Remove chicken cutlets to serving platter and cover.

Add 1 Tablespoon olive oil in skillet and heat. Add fennel and red pepper and stir fry vegetables approx 3 minutes. 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.

Source:
Original Recipe was from Cincinnati Enquirer

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.