Ingredients: (Chicken with Fennel Red Pepper and Rice)
1 pound chicken cutlets boneless, skinless
1 salt and black pepper to taste
1 teaspoon thyme dried
2 tablespoons olive oil
1 large fennel bulb
1 large sweet red bell pepper
1 cup long grain rice
1 ¾ cups chicken broth
2 tbsp olive oil
1 cup Parmesan cheese
1/4 cup white wine
Instructions: (Chicken with Fennel Red Pepper and Rice)
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.