Pan-Fried Chicken with Roasted Fennel

1 servings

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Pan-Fried Chicken with Roasted Fennel Ingredients

1 Chicken breast	1 Clove garlic; sliced
1/2 Fennel bulb; sliced thickly	2 tb Olive oil
1/2 Onion; sliced	100 ml Balsamic vinegar
1 Lime; cut in half	Salt and pepper

Instructions for Pan-Fried Chicken with Roasted Fennel

Preheat oven to 200c/400f. 1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel, onion and garlic, and squeeze the limes over. Transfer to the oven for 10-15 minutes. 2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. Serve drizzled over the chicken and fennel. Converted by MC_Buster. Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat); 63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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