Fennel Success!

My taste buds are now on the fennel bandwagon. A quick simple recipe with fennel, tomatoes and chicken have turned me into a believer. Check it out:

3 fennel stalks
1/2 medium onion
2 medium tomatoes
1 leek
1 garlic clove
4 thinly sliced chicken breasts (2 average breasts sliced in half)
2 tbsp. tomato sauce
salt and pepper to taste
1/2 tsp. tarragon
Olive Oil
1 C. panko flakes
1 egg

Coat skillet with olive oil. Place on medium-low heat. Wisk egg in a small dish. Place panko flakes on a plate. Dredge chicken breasts through the egg and the panko to coat. Place chicken in heated pan. Cook chicken for 3 minutes on each side. Remove from pan and put aside.



Chop onion, leeks, fennel, tomatoes and garlic. Add to warmed skillet. Add tomato sauce, salt, pepper, tarragon, and cook for approximately 10 minutes or until veggies become tender.



Return chicken to pan, cover and cook for approximately 12-15 minutes or until chicken is cooked through.



Let cool and enjoy!