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Chicken with Lemon and Fennel

by Lisa
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2 boneless, skinless chicken breasts
2 lemons
1 fennel bulb
Salt
Pepper
Olive oil

Salt and pepper the chicken breasts to taste. Marinate the chicken in the juice of one lemon for at least a half hour or overnight in the refrigerator. To prepare the fennel, cut off the stalks and the root, saving the stalks for stock if desired, save the fronds for garnish, and slice the bulb into thin slices. Cut the remaining lemon into thin slices, discarding the ends.

Turn on the broiler, and prep a baking pan with a few tablespoons of olive oil. Place the chicken breasts on the pan and broil for about 7 minutes, turning the breast half way through the cooking time. Top the breasts with the lemon and fennel slices. Lightly salt and pepper the fennel, and drizzle with olive oil. Broil for 5-7 minutes more or until the breasts reach an internal temperature of 165 degrees. The fennel should be wilted while retaining a slight crispness. Serve with a garnish of chopped fennel fronds.

Yield: 2 servings.

 

- Recipe courtesy of Joseph Erdos of Gastronomer's Guide

 

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