What the FENNEL?!!! ~ Orange Roasted Chicken and Fennel Recipe ~ The Kitchen Witch

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    Published on April 30, 2015 by Nish

    Today’s video features an easy and delicious recipe for Orange Roasted Chicken and Fennel. This oft looked over vegetable provides a spectacular backdrop to boneless skinless chicken breasts resulting in a restaurant quality meal that’s also super healthy, low carb, and light on calories!

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    Let The Kitchen Witch show you how to make this easy recipe for Orange Roasted Chicken and Fennel.

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    Orange Roasted Chicken and Fennel Recipe


    4 boneless, skinless chicken breasts
    3 fennel bulbs, cut into 1/4 inch slices
    juice of one orange
    zest of one orange
    1 tbsp extra virgin olive oil, divided
    6 whole cloves peeled garlic
    1/2 tsp Creole seasoning
    2 tsp soy sauce, divided
    1/4 tsp sesame oil
    1/2 cup chicken broth or stock
    1/4 cup orange juice
    1 tsp salted butter


    Toss the sliced fennel in 1/2 tbsp of the olive oil and place along with the garlic cloves in a non stick baking dish treated with Pam
    Pound the chicken using a meat mallet to tenderize and then place on top of the fennel.
    Drizzle the chicken with the other 1/2 tbsp of olive oil and brish all over making sure the chicken is well coated.
    Sprinkle everything with the creole seasoning and orange zest.
    Mix the orange juice with 1 tsp of the soy sauce and then pour that sauce over all.
    Bake uncovered in a 350 oven for 40 minutes or until the chicken is at your desired doneness.
    Remove the chicken to a plate and keep warm.
    Toss the fennel and continue roasting an additional 15 minutes.
    Toss the fennel again and place under the broiler for 4-5 minutes until just getting crispy in places.
    Remove the fennel from the pan, keep warm.
    Return the pan to the stove, set to high and add the chicken stock, orange juice, remaining sesame oil, and soy sauce. Bring to the boil scraping all the flavor off the pan and let it reduce slightly.
    Remove from heat, and stir in the butter.
    Place the fennel on the bottom of a platter, top with the chicken, and pour the pan sauce over all.