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Chicken with Fennel Red Pepper and Rice


Absolutely fine dish.. What's the best? I like the taste of rice and fennel...Thanks for this idea...













Trans-fat Free


1 pound chicken cutlets
boneless, skinless
1 x salt and black pepper
to taste
1 teaspoon thyme
2 tablespoons olive oil
1 large fennel bulb
1 large sweet red bell peppers
1 cup long grain rice
1 ¾ cups chicken broth
2 tablespoons olive oil
1 cup Parmesan cheese
¼ cup white wine


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 ¼ inch strips.

Cut red pepper into ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 50137% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 496mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 82g
Vitamin A 23% Vitamin C 70%
Calcium 25% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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