Chicken With Fennel Tomatoes And Zucchini Recipes

CHICKEN WITH FENNEL AND TOMATO

Steps:

• In a large, deep skillet, combine tomatoes, fennel, and wine; season with salt and pepper. Arrange chicken breasts in a single layer on top of vegetables, allowing as much space between pieces as possible; season with salt and pepper.
• Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes.
• Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds.
• To slice fennel, remove stalks and fronds. Halve bulb lengthwise through the root. Cut out tough part of core from each half, and discard. Thinly slice crosswise (for most tender pieces).

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

Steps:

• Heat oven to 450 degrees Fahrenheit.
• In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
• Arrange vegetables in single layer on 2 foil-lined baking sheets.
• Top with thyme sprigs.
• Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
• Arrange vegetables on serving platter.

CHICKEN WITH FENNEL, TOMATOES, AND ZUCCHINI

Steps:

• 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.
• 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.
• Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.