Tuscan Chicken with Fennel
|3 1/2 lbsboneless & skinless chicken breast|
|1 largeyellow organic onion; chopped|
|1 large bulbfennel; sliced, white part only|
|4 clovesfresh organic garlic; minced|
|1 Tuscan seasoning (Rustic Tuscan); or more|
|1 tspsalt; or more|
|1/2 tspground pepper; coarse|
|1/2 tspgranulated garlic powder|
|2 cansorganic tomatoes; chopped|
|2 cansblack olives; drained, pitted|
|3 tbsolive oil|
|1 cupdry white wine; or more|
|1 1/2 tbsbalsamic vinegar|
Tuscan Chicken with Fennel Preparation
Cut each chicken breast into 3 or 4 pieces and trim. Place chicken breasts in foil lined baking pan with a little olive oil on the bottom of the pan. Sprinkle garlic powder, salt & pepper on the chicken breasts. Bake chicken at 425 degrees for about 30 - 35 minutes. (Chicken can be sauteed instead, but it's much easiser to bake it.)
While chicken is baking, chop onion and fennel. Mince the garlic cloves. Saute the garlic first then add the onion & fennel. Add the Tuscan seasonings after a few minutes. When the onion & fennel mixture is soft add the canned tomatoes, the drained canned olives, the wine and the balsamic vinegar. Let the mixture simmer until the chicken has baked; the chicken doesn't need to be completely done.
Add the baked chicken to the tomato mixutre and simmer gently for 20 -30 minutes.
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