Silicone Baking Mat

Cooking with Chopped Champion Chef Rachel Willen

31.12.69

½  teaspoon black peppercorns

Kosher salt and freshly ground black pepper to taste

¼ teaspoon red pepper flakes

2 boneless, skinless chicken breast halves

4 teaspoons extra-virgin olive oil

1 small fennel bulb, trimmed and shaved (about 1 cup)

¼ cup flat-leaf parsley leaves

2 tablespoons fennel fronds (top greens that look like dill), snipped off and lightly chopped

1 tablespoon fresh lemon juice

¼ cup dry rose or while wine

¼ cup low-sodium chicken broth

PROCEDURE

Using a mortar and pestle or electric spice grinder, grind together the fennel seeds, peppercorns, ½ teaspoon salt, and rep pepper flakes until coarsely ground. Place 1 chicken breast between 2 sheets of plastic wrap and pound lightly with a meat mallet (or heavy skillet) until evenly flattened to ½ inch thick. Repeat with second chicken breast. Evenly sprinkle both sides of the chicken breasts with the fennel seed mixture and lightly rub into the surfaces.

Source: wnep.com