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.
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
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.