Fennel-and-Thyme-Rubbed Chicken

Makes: 4 servings at $1.21 each. Prep: 20 minutes. Refrigerate: 30 to 60 minutes. Broil: 12 minutes. Robert Barral is from the New England Culinary Institute.
Makes 4
Prep 20 m
Chill 30 - 60 m
Broil 12 m




  1. 1 of 3 With side of a chefs knife or in mortar and pestle, finely crush fennel seeds. Add the salt, red pepper 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.
  2. 2 of 3 Heat broiler.
  3. 3 of 3 Broil breasts 6 inches from heat, turning once, about 12 minutes or until instant-read thermometer inserted in center registers 170 degrees F.

Meanwhile, prepare sauce:

  1. 1 of 2 Combine chopped tomatoes, basil, olive oil, vinegar, garlic, salt and black pepper in food processor or blender. Whirl until sauce is very smooth.
  2. 2 of 2 Spoon sauce on plate. Top with chicken. Garnish with thyme sprigs and serve with noodles if desired.
Nutrition Information for Fennel-and-Thyme-Rubbed Chicken
Servings Per Recipe: 4
Per Serving: 304 mg sodium, 14 g pro., 160 kcal cal., 10 g Fat, total, 4 g carb., 2 g sat. fat, 37 mg chol., 1 g fiber