Title: Chicken w/fennel, red pepper & rice
Categories: Poultry, Main dish
Yield: 5 servings
1 lb Boneless chicken cutlets *
1 t Droed thyme
1 ea Large bulb fennel
1 c Long grain rice
2 T Olive oil
1/4 c White wine
1 x Salt and pepper to taste
2 T Olive oil
1 ea Large red pepper
1 3/4 c Chicken broth
1 c Grated parmeasan cheese
*= 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 Parmeasan 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.
