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.





  • 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.

  • Heat broiler.

  • Broil breasts 6 inches from heat, turning once, about 12 minutes or until instant-read thermometer inserted in center registers 170°F.

Meanwhile, prepare sauce:

  • Combine chopped tomatoes, basil, olive oil, vinegar, garlic, salt and black pepper in food processor or blender. Whirl until sauce is very smooth.

  • Spoon sauce on plate. Top with chicken. Garnish with thyme sprigs and serve with noodles if desired.

Nutrition Facts

160 calories; 10 g total fat; 2 g saturated fat; 37 mg cholesterol; 304 mg sodium. 4 g carbohydrates; 1 g fiber; 14 g protein;