Using a mortar and pestle, bruise the fennel seeds. Add the Herbes de Provence, salt, and black pepper. Stir until the spices are evenly mixed. Set aside.
Cut each chicken breast into 6 pieces.
Oil the bottom of a glass 9x9 baking dish. Place the chicken pieces in the dish evenly spaced out. Sprinkle half of the spice mix over the top. Turn the chicken pieces over, and sprinkle the remaining spice mix over the top.
Bake for 35 – 45 minutes or until chicken is tender and white all of the way through.
Serve with cornbread (ETP recipe) or rice (ETP recipe).
Serve with a side of steamed green beans, orange ginger glazed carrots (ETP recipe) and sautéed Swiss chard (ETP recipe).
Use as a salad topper.
Cut the cooked chicken into smaller pieces and use as a pizza topping.
Serve with butternut carrot soup (ETP recipe).
Serve with parsnip zucchini soup (ETP recipe).
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