Chicken With Fennel, Tomatoes, and Zucchini

Submitted by dicentra

"Cooking Light. November 2001. Serve with noodles or rice."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 6

ingredients

• 6 (4 ounce) boneless skinless chicken breast halves
• 2 1⁄2 tablespoons Italian seasoned breadcrumbs
• 5 teaspoons olive oil, divided
• 2 cups thinly sliced fennel bulbs (about 2 small bulbs)
• 2 cups finely chopped zucchini
• 1 1⁄2 cups thinly sliced leeks (about 2 large)
• 1⁄2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons tomato paste
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fennel seed
• 1⁄4 teaspoon dried tarragon
• 1⁄8 teaspoon fresh coarse ground black pepper
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley

directions

1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
3. Heat 2 teaspoons oil in pan over medium heat.
4. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
5. Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
6. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Reviews

[Chefette2u]

I liked the combination of vegetables, all of my favorites in one pan. Perhaps a little more seasoning would have enhanced this dish even further? I found it rather bland and added a few crushed red pepper flakes as well as a TBS of pesto. Thank you for sharing this recipe.