Ingredients:
1 lb skinless, boneless chicken breasts
1 salt
1 freshly ground pepper
1 small fennel bulb, about 8 ounces
3 tbsp olive oil
1 can italian-style stewed tomatoes (16 o, z)
1 tsp fennel seed
Instructions:
From "The 5 in 10 Chicken Breast Cookbook."
Cut the chicken into 2 1/2" pieces and season with salt and pepper.
Cut fennel crosswise into thin slices.
Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over
medium-high heat until browned, about 2 minutes on each side. Remove
chicken to a plate, leaving the drippings in the pan. Add fennel to
pan along with the remaining 1 tablespoon of oil. Cook, stirring,
until lightly browned, about 2-3 minutes. Add tomatoes to the pan
along with 1/4 cup water and fennel seeds. Bring to a boil, reduce
heat to medium low. Return chicken and any of the accumulated juices
on the plate to the pan. Cover and cook until the chicken is white
but still moist, about 5-7 minutes.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
A hen is only an egg's way of making another egg. - Samuel Butler
Chicken Braised With Fennel Tomatoes Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
