Recipe for Chicken With Fennel Red Pepper And Rice

1.00	lb	Boneless chicken cutlets *
		Salt and pepper to taste
1.00	ts	Droed thyme
2.00	tb	Olive oil
1.00		Large bulb fennel
1.00		Large red pepper
1.00	c	Long grain rice
1.75	c	Chicken broth
2.00	tb	Olive oil
1.00	c	Grated parmeasan cheese
0.25	c	White wine

Instructions:
*= 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.

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

orange, bbq ribs, chicken korma, pancakes, peppermint, pie, pot roast, peach cream pie, potato pancakes, sloppy joe, prune bread, rock, rosalynn carter, salmon, seared, shrimps, sirloin steak, sloppy joes, sour dough bread, souse, torte, veal, vegetable pizza, zucchini casserole, french , zucchini, ginger, indiana, beef filets, cabbage soup, cayenne, palm, rib, pork, shrim, walnut, bread pudding, cola chicken, duck, fish cakes,