Chicken with Fennel Red Pepper and Rice

70 minutes Prep: 25 minutes Cook: 45 minutes

351 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	pound	chicken cutlets	boneless, skinless
1	x	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 3/4	cups	chicken broth
2	tablespoons	olive oil
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	cup	white wine

Directions

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.

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Nutrition Facts

Serving Size 184g

Amount per Serving

Calories 351 45% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 429mg	18%
Total Carbohydrate 35.0g	12%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 13.0g	26%

Vitamin A	22%		Vitamin C	70%
Calcium	24%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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