I love cooking with fennel, such a great vegetable that can be used in so many ways. It adds crunch and flavor to an already tasty dish.
- 1/2 cup olive oil
- 4 chicken boobs pounded pretty flat
- 1-2 teaspoons Greek seasoning
- 1 fennel bulb, cleaned and sliced
- 2 yellow squash sliced thin
- 1/2 small purple onion sliced thin
- 1/2-1 cup Klamata olives
- Salt to taste
- 2 heads of garlic (do not peel) broken into cloves
- Juice of 1 lemon
In a braising type pan heat up olive oil. Put cloves of garlic in, place lid on pan. Shake once in awhile to make sure they do not burn. Cook until garlic is tender and outside is slightly brown. Remove from oil and save for later. Place chicken breasts in hot oil and cook. Turning only once, add prepared vegetables, salt, seasoning and put the lid back on. Cook ten minutes or until fennel has soften. Remove lid and add olives flipping chicken over again at this time. Squeeze out the garlic from the cooked cloves and add to mixture. Cook until olives have warmed up. Add lemon juice before serving. Stir before serving.
You can serve over a bed of rice or by itself.
As always we hope you enjoy.
