6 small fennel bulbs, 3 lb. total, trimmed
\n2 tomatoes, diced, or 14 1\/2 oz. canned diced tomatoes, drained
\n1\/4 C. (2 fl oz\/60 ml) dry white wine
\n1 T. grated orange zest
\n3 garlic cloves, minced
\n2 tsp. balsamic vinegar
\n1\/8 tsp. red pepper flakes
\n6 skinless, bone-in chicken breast halves, 5 oz. each, trimmed of visible fat
\n2 T. chopped fresh flat-leaf (Italian) parsley<\/p>\n
Cut each fennel bulb in half lengthwise through the base. Cut each half into 4 wedges. In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium-low. Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them. Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warmed platter. Increase heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Spoon the sauce over the chicken and vegetables and sprinkle with the parsley. To serve, divide among individual plates.<\/p>\n
Yield: 6 servings
\nCalories: 163
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 small fennel bulbs, 3 lb. total, trimmed 2 tomatoes, diced, or 14 1\/2 oz. canned diced tomatoes, drained 1\/4 C. (2 fl oz\/60 ml) dry white wine 1 T. grated orange zest 3 garlic cloves, minced 2 tsp. balsamic vinegar 1\/8 tsp. red pepper flakes 6 skinless, bone-in chicken breast halves, 5 oz. each, trimmed of visible fat 2 T. chopped fresh flat-leaf (Italian) parsley Cut each fennel bulb in half lengthwise through the base. Cut each half into…<\/p>\n