Chicken Breasts w/ Fennel, Tomatoes & Olives

I swear I made this in between the holiday feasting and a blizzard last night as a quick and healthy meal.

It is good for any season, and we loved it over couscous. This recipe from French chef Eric Ripert is a keeper.

Since it is winter, I adapted the recipe. I used canned tomatoes instead of fresh, omitted the basil garnish, plumped the raisins in water instead of wine, and used slivered almonds instead of pine nuts.

Read on.

Chicken Breasts w/ Fennel, Tomatoes & Olives (adapted from Avec Eric):

4 chicken breasts, butterflied and pounded thin
1 large fennel bulb, sliced very thin (about 1 cup)
1/4 cup golden raisins, plumped in white wine (or hot water)
1 cup of seeded, peeled tomatoes (I used a can of diced tomatoes without the juice)
1/2 cup of green olives, sliced
1/4 cup pine nuts (I used slivered almonds)
2 tbsp capers
leaves from 4 thyme sprigs
2 garlic cloves, chopped
2 large shallots, chopped
olive oil
kosher salt and black pepper
basil chiffonade or fresh parsley for garnish

It's pretty simple. Open up the chicken breasts and pound them nice and thin. Season w/ salt & pepper.
Oil a baking dish and lay the chicken breasts flat.

Mix the fennel, olives, raisins, tomatoes, nuts, garlic, shallots & capers in a mixing bowl, season with kosher salt & pepper and drizzle with olive oil.

Pour this mixture over the chicken breasts and drizzle with more olive oil, kosher salt & pepper. Bake in a 450F oven for about 15-20 minutes.



Serve chicken breasts over couscous (I like the Near East Mediterranean Pine Nut flavor).

DELICIOUS and easy.