Rosemary and Fennel Chicken

Hello dear friends,

I haven't been able to pay much attention to you for the last two days because I've been very sick. Interestingly, everyone I know is a little sick. He passed out on Monday and Tuesday, dozing off because of the medication the doctor gave him. I'm just opening my eyes, to tell the truth. I hope I can get through this situation by the end of the week because it's my birthday and wedding anniversary this weekend :)

Fennel and rosemary chicken is our new favorite in the house. An excellent alternative for those who avoid cooking breast meat because it gets dry. If you prepare the chicken as I wrote in the recipe instead of getting it pounded, you will see that it remains juicy and how the fennel and fresh rosemary invigorate the flavor.

Love…

Ingredients for Rosemary and Fennel Chicken Recipe

• 2 chicken breast
• 4 sprig of fresh rosemary
• 1 pinch fennel seeds
• salt
• black pepper
• 7-8 cloves of garlic
• 4-5 tablespoons of olive oil
• 300 g cherry tomatoes

How to Make Rosemary and Fennel Chicken Recipe?

1. Lay the chicken breasts side by side on the parchment paper. Sprinkle half of the fennel seeds on them.
2. After sprinkling with salt and pepper, sprinkle the rosemary leaves you plucked from the branch. Turn the back of the chickens and do the same on the other side.
3. Lay a parchment paper over the chicken breasts. If they have spicy breasts with oiled paper underneath and on top, if they don't have a kitchen hammer, beat them with a rolling pin to thin them slightly.
4. Take the olive oil in the pan and heat it well. Peel the garlic and put it in the pan with the chicken. Bake for about 8-10 minutes, turning, until the chicken is browned and tender.
5. When the chickens get their color, add the tomatoes that you cut into 2 parts to the pan, sauté for 2 minutes and take them to the serving plate.