Chicken with fennel, tomatoes and zucchini

I look forward all year to the fennel from Dancing Hen Farm, outside Benton, just so I can make this recipe.

Ingredients

• 6 (4-ounce) skinless, boneless chicken breast halves
• 2 1/2 tablespoons Italian-seasoned breadcrumbs
• 5 teaspoons olive oil, divided
• 2 cups thinly sliced fennel bulb (about 2 small bulbs)
• 2 cups finely chopped zucchini 
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1/2 cup fat-free, less-sodium chicken broth 
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon coarsely ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 2 tablespoons chopped fennel fronds or fresh flat-leaf parsley

Preparation

1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
2. Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
3. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Cooking Light 
NOVEMBER 2001