Chicken with Fennel and Tomatoes

Serves: 4-6

The sweetness of the fennel and tomatoes gives added flavor to this chicken dish

INGREDIENTS

4 boneless, skinless chicken breasts

1/3 cup all purpose flour

2 eggs, beaten

1 1/3 cup Japanese bread crumbs (panko)

1 teaspoon dried oregano

¼ teaspoon paprika 

¼ teaspoon pepper

6 tablespoons olive oil

¼ teaspoon red pepper flakes 

2 fennel bulbs, thinly sliced (reserving fronds for garnish)

2 cups grape tomatoes, halved

4 garlic cloves, chopped

¼ teaspoon salt plus another ¼ teaspoon for fennel

¼ cup Parmesan cheese, shredded

DIRECTIONS

Using three separate mixing bowls, place flour in one, eggs in another and panko bread crumbs mixed with oregano and paprika in the third bowl.

Season both sides of chicken breasts with salt and pepper

Dredge chicken breasts in flour, then egg, then evenly coat with panko breadcrumb mixture. 

On stovetop in large skillet over medium heat, add three tablespoons of olive oil; heat through.  Add chicken breasts and sauté four minutes on each side; remove and keep warm. 

In separate skillet heat remaining oil; add red pepper flakes and fennel. Sauté eight to nine minutes. Stir in tomatoes and garlic and sauté for three to four minutes; season with salt and pepper.

Transfer fennel and tomatoes to large serving platter and top with chicken breasts and Parmesan cheese shavings. 

Garnish with fennel fronds, serve and enjoy!