Chicken With Red Pepper Aioli And Shaved Fennel Salad Food

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CHICKEN WITH FENNEL AND RED PEPPERS



Chicken With Fennel and Red Peppers image

Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.

Provided by justcallmetoni

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb boneless skinless chicken breast
1 tablespoon extra virgin olive oil
1 medium onion, cut in 1/2-inch thick crescents
1 red bell pepper, cut in 1/2-inch thick strips
1/2 large fennel bulb, cut in 1/2-inch thick strips
1 large garlic clove, finely chopped
1 teaspoon ground cumin
1 (15 ounce) can white beans, rinsed and drained
1/4 cup chopped flat leaf parsley
1/2 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon white wine vinegar
2 -3 teaspoons cornstarch
salt & freshly ground black pepper (to taste0)

Steps:

  • Cut chicken into 1/2-inch wide by 2-inch long strips.
  • Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
  • Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
  • Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
  • With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
  • Serve with rice or roasted potatoes.

Nutrition Facts : Calories 286.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 49.4, Sodium 82.1, Carbohydrate 32.2, Fiber 7.3, Sugar 2.5, Protein 28.6

CRISPY ALMOND CHICKEN WITH APPLE-FENNEL SALAD



Crispy Almond Chicken with Apple-Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups panko breadcrumbs
1/2 cup almond flour
Grated zest of 1 lemon, plus 1 tablespoon lemon juice, plus wedges for serving
Kosher salt and freshly ground pepper
2 large eggs
8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)
1/3 cup plus 1 tablespoon olive oil, plus more as needed
4 cups mixed baby greens
1/2 bulb fennel, cored and thinly sliced
1 small crisp red apple, thinly sliced
1/2 cup roughly chopped fresh basil
1/2 small red onion, thinly sliced

Steps:

  • Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper.
  • Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches.
  • Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.

Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 187 milligrams, Sodium 582 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 7 grams

FENNEL AND PEPPER SALAD



Fennel and Pepper Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

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