Microwaved Fenneled Chicken Cutlets

Name: Microwaved Fenneled Chicken Cutlets
Cuisine: French
Ingredients: 2 medium-size fennel bulbs with greens, well washed; ½ teaspoon fennel seeds; ⅓ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon very finely chopped fresh rosemary leaves; 2 teaspoons very finely chopped fresh tarragon leaves; 2 teaspoons very finely chopped fresh chervil leaves; 4 medium-large chicken cutlets, trimmed of skin, fat, and tendons; 3 tablespoons virgin olive oil; 1 clove elephant garlic, finely minced; 8 large sun-ripened Italian plum tomatoes, peeled, seeded, and sliced ¼ inch thick; 2 tablespoons finely chopped fresh Italian parsley leaves; Large pinch of cayenne pepper

Preparation info

FCR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

2 medium-size fennel bulbs with greens, well washed
½ teaspoon fennel seeds
⅓ teaspoon

Europe
France
Starter
Gluten-free

Method

Remove and chop the very fine greens of the fennel bulbs to obtain 2 full tablespoons. Mix with the fennel seeds, salt, pepper, rosemary, tarragon, and chervil. Coat each chicken cutlet on all sides with one quarter of the mixture.

Rub a microwaving dish with 1 tablespoon of the olive oil and arrange the cutlets in it so they form a cross, pointed tips toward the center of the dish. Cov