Ingredients
- 2 6-8 ounce boneless skinless chicken breasts.
- 7 large sage leaves, roughly chopped
- 1 sprig rosemary, roughly chopped
- 1 sprig small clove of garlic, roughly chopped
- 2 tablespoon extra virgin olive oil
- 2 6-8 ounce boneless skinless chicken breasts.
- 7 large sage leaves, roughly chopped
- 1 sprig rosemary, roughly chopped
- 1 sprig small clove of garlic, roughly chopped
- 2 tablespoon extra virgin olive oil
- 1 large fennel bulb
- 1 1/2 tablespoon extra virgin olive oil
- 1 sprig rosemary
Preparation
Baking Directions:
Cut bottom, thin 1/3 off, butterfly the top 2/3 of breast.
With tenderizing side of a meat pounder, pound breast until it almost doubles in size.
Combine herbs, lemon, and garlic on cutting board and chop together until blended, should yield approximately 2 tablespoons.
Put herb mixture into small bowl, add 1 tablespoon of extra virgin olive oil.
Mix until it forms a paste.
Spread pounded chicken onto a cutting board.
Rub half of herbed mixture onto 1 side of chicken breast, the other half on the other side.
Lightly pound mixture into each side; add salt and pepper to taste.
Add a tablespoon of oil to a large sauté pan set over high heat.
Allow pan and oil to heat for 1 minute or until wisps of smoke begin to form.
Add chicken breast to pan, being careful not to crowd.
Cook for 60 seconds.
Flip chicken and cook for an additional 30 seconds.
Serve hot with a squeeze of fresh lemon.
For pan roasted fennel: Cut fennel bulb in eighths through the core, being careful to keep part of core in each wedge.
Add extra virgin oil to a 10-inch sauté pan set over high heat.
When wisps of smoke come off the pan, add fennel, cut-side face down, and sprinkle with salt and pepper.
Lower to medium heat, and cook for 10 minutes.
Flip fennel, season with salt and pepper, and cook for 10 more minutes.
Add tines of rosemary to pan, toss, and let sit in pan for 5 minutes with no heat.
