How to make Chicken with Rosemary and Fennel? There are also 3 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk 30 min, rosemary chicken, chicken breast with tomato sauce, fennel, fennel chicken, how to cook juicy chicken breast, chicken in pan, Chicken, tender chicken breast, Meat Dishes

Rosemary and Fennel Chicken

Portion: 2 Serves Preparation: 15 min Cooking: 15 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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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 :)

tender chicken breast

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.
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"Rosemary and Fennel Chicken3 comments for ”

  • On January 17, 2013 at 16:28 am
    Permalink

    Your photos are amazing. They make your recipes even better. What is the brand?

    Answer
    • On April 26, 2013 at 16:18 PM
      Permalink

      yes, the photos are really well taken and edited. (by copying the technical specifications of the photo ;-) I will tell you that this photo was taken with a NIKON D90 from a distance of 60cm at 1/50sec exposure time at 300 dpi resolution without flash, and then using Adobe Photoshop CS5 (possibly with an extra filter plug-in) on a Windows PC. I can say it's done.
      but I should also add that; Sufficient and correct light source, exposure time and selection, framing and expression knowledge are also required to take good photos. Unfortunately, the camera alone is not enough to create such wonderful photos… I hope I was able to help.

      Answer

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