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Sunday, July 19, 2009

Fennel and Thyme Rubbed Chicken

Sauce:
3 plum tomatoes, chopped
6 large fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic
½ tsp salt
¼ tsp black pepper

Chicken:
2 tsp fennel seeds
¼ tsp salt
1/8 tsp cayenne
1/8 tsp black pepper
1 tsp olive oil
2 cloves garlic, minced
1 tsp chopped fresh thyme
4 skinless, boneless chicken breast halves

For the sauce, combine chopped tomatoes, basil, olive oil, vinegar, garlic, salt and black pepper in food processor or blender. Whirl until sauce is very smooth. Set aside until ready to use. For the chicken, finely crush fennel seeds. Add the salt, cayenne and black pepper to the fennel; crush to thoroughly mix. Add oil, garlic and thyme; blend to form spice paste. Rub paste thoroughly over chicken; refrigerate chicken for about 30 to 60 minutes. Heat broiler. Broil chicken 6 inches from heat, turning once, about 12 minutes or until instant read thermometer registers 160 degrees. Spoon sauce on plate. Top with chicken. Garnish with thyme sprigs and serve with butter fettuccine.