John Myers
Chicken Breast with Fennel
The perfect chicken breast with fennel recipe with a picture and simple step-by-step instructions.
- 1 size Fennel bulbs with green
- 3,5 tbsp Rapeseed oil
- Salt and pepper
- 300 g Chicken breast fillet
- 4 Bacon slices
- 150 g Date tomatoes
- 5 Stems Fresh thyme
- Preheat the oven to 200 degrees (convection 180 degrees). Clean the fennel and put the tender greens aside. Halve the fennel, cut out the hard stalk, cut the fennel into coarse wedges. Mix in a bowl with 1 tablespoon of oil, salt and pepper. Spread the fennel on a tray and place in the hot oven on the middle rack for approx Cook for 15 minutes.
- Season the chicken breast fillets with salt and pepper and wrap with 2 slices of bacon. Halve the tomatoes. Heat 1 tablespoon of oil in a pan. Briefly fry the chicken breast fillets on each side over a medium to high heat.
- Place the chicken, tomatoes and thyme on the tray with the fennel. Season the tomatoes with salt and pepper. Cook for another 15 minutes. Cover the meat with aluminum foil towards the end of the cooking time. Drizzle the remaining oil over the vegetables and serve sprinkled with fennel greens. Baguette goes well with it.
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