Title: Pan-Fried Chicken with Roasted Fennel
Categories: Ready stead, Emp
Yield: 1 servings

1 Chicken breast
1/2 Fennel bulb; sliced thickly
1/2 Onion; sliced
1 Lime; cut in half
1 Clove garlic; sliced
2 tb Olive oil
100 ml Balsamic vinegar
Salt and pepper

Preheat oven to 200c/400f.

1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven
for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel,
onion and garlic, and squeeze the limes over. Transfer to the oven for
10-15 minutes.

2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat
until thick and syrupy. Serve drizzled over the chicken and fennel.

Converted by MC_Buster.

Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat);
63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food
Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 Fruit;
5 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.