This dish is good served with egg noodles or with rice.
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
How to Make It
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.
This recipe was excellent. The vegetable combination was perfect for a Fall meal, since the ingredients are readily available and at their peak. It was easy to make and I can see using the same vegetable recipe to enhance fish or pasta dishes. I substituted diced tomatoes for the canned tomatoes and simply added more chicken broth to compensate for the missing liquid.
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