BAKED CHICKEN with FETA
Ingredients
4 tbsp canola oil
1 1/2 cups diced fennel bulb about 1 small or 1/2 large
1/2 cup diced yellow onion
2 cloves garlic, minced
1/2 tsp dried red pepper flakes optional
1 tsp dried basil
1/2 cup dry white wine
1 can diced tomatoes with juices (796 mL size)
kosher salt and pepper to taste
6 boneless, skinless chicken breasts sliced into 1/2 inch strips
1 cup crumbled Greek feta
1 cup fresh breadcrumbs
3 tbsps chopped fresh flat leaf parsley|4 tbsp canola oil
1 1/2 cups diced fennel bulb about 1 small or 1/2 large
1/2 cup diced yellow onion
2 cloves garlic, minced
1/2 tsp dried red pepper flakes optional
1 tsp dried basil
1/2 cup dry white wine
1 can diced tomatoes with juices (796 mL size)
kosher salt and pepper to taste
6 boneless, skinless chicken breasts sliced into 1/2 inch strips
1 cup crumbled Greek feta
1 cup fresh breadcrumbs
3 tbsps chopped fresh flat leaf parsley
Preparation
Position rack in centre of oven and heat oven to 425F.
In a 12-inch ovenproof* skillet, heat 1/2 the oil over medium heat.
Add the fennel and onion and cook, stirring occasionally, until softened and lightly browned (7 – 8 minutes).
Add the garlic and stir cook until fragrant, about 1 minute. Add pepper flakes and basil.
Add the wine and bring to a boil. Reduce heat to medium high and add the tomatoes. Simmer the tomato mixture until liquid reduces by half. Season with salt and pepper to taste and keep warm.
Spread the tomato mixture into an even layer on the bottom of the skillet.
Arrange the chicken in a single layer on the tomato mixture, pressing the chicken into the mixture. Sprinkle the feta over the chicken.
In a small bowl, combine the parsley and breadcrumbs. Top the feta with the breadcrumb mixture, then drizzle remaining olive oil evenly over the top of the breadcrumbs.
Bake until the chicken is cooked through, the cheese is melted and the topping is crispy, about 30 – 35 minutes.
Serve with rice, orzo pasta or a really great crusty bread and a salad.
Tip: If your skillet isn’t oven proof, spread the tomato mixture in an even layer on the bottom of a large casserole dish and continue.
|Position rack in centre of oven and heat oven to 425F.
In a 12-inch ovenproof* skillet, heat 1/2 the oil over medium heat.
Add the fennel and onion and cook, stirring occasionally, until softened and lightly browned (7 – 8 minutes).
Add the garlic and stir cook until fragrant, about 1 minute. Add pepper flakes and basil.
Add the wine and bring to a boil. Reduce heat to medium high and add the tomatoes. Simmer the tomato mixture until liquid reduces by half. Season with salt and pepper to taste and keep warm.
Spread the tomato mixture into an even layer on the bottom of the skillet.
Arrange the chicken in a single layer on the tomato mixture, pressing the chicken into the mixture. Sprinkle the feta over the chicken.
In a small bowl, combine the parsley and breadcrumbs. Top the feta with the breadcrumb mixture, then drizzle remaining olive oil evenly over the top of the breadcrumbs.
Bake until the chicken is cooked through, the cheese is melted and the topping is crispy, about 30 – 35 minutes.
Serve with rice, orzo pasta or a really great crusty bread and a salad.
Tip: If your skillet isn’t oven proof, spread the tomato mixture in an even layer on the bottom of a large casserole dish and continue.
