Ingredients Jump to Instructions ↓

  1. The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

  2. 1 1/4 pounds tomatoes

  3. 1 tablespoon butter

  4. 1 pound skinless boneless chicken breasts, in 1/2-inch slices

  5. 3/4 teaspoon garlic cloves, crushed

  6. 1/4 cup fresh basil, chopped

  7. 1 teaspoon orange peel, grated

  8. 3/4 teaspoon salt

  9. 1/2 teaspoon fennel seeds, crushed

  10. 1/8 teaspoon fresh ground black pepper

  11. 1/4 cup green onions,

Instructions Jump to Ingredients ↑

  1. Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups; set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked. Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper. Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken; cook only until hot, about1 minute.

  2. Source: The Florida Tomato Committee Date Published: 11/19/


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