🫙 From the Spice Rack
Broiled Chicken with Thyme, Fennel, and Peppers (Weir)
3 small fennel bulbs OR 2+3/4-pounds total -- trimmed and quartered lengthwise 3 red bell peppers -- cut into 1-inch-wide strips 2 tablespoons extra-virgin olive oil 3 teaspoons ch...
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Ingredients6 items
Ingredients
- 3small fennel bulbs
- 3teaspoonchopped fresh thyme
- 6boneless chicken breasts
- 2tablespoonbutter
- 2teaspoonfinely grated lemon peel
- 1teaspoonfennel seeds -- crushed
Directions
- 1
3 small fennel bulbs OR 2+3/4-pounds total -- trimmed and quartered lengthwise 3 red bell peppers -- cut into 1-inch-wide strips 2 tablespoo
- 2
Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat
- 3
Season to taste with salt and pepper
- 4
Can be made 1 day ahead
- 5
Cover and refrigerate.) Preheat broiler
- 6
Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness
- 7
Sprinkle chicken with salt and pepper
- 8
Place chicken, skin side down, on broiler pan