Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless chicken cutlets * 1 c Long grain rice
Salt and pepper to taste 1 3/4 c Chicken broth
1 ts Droed thyme 2 tb Olive oil
2 tb Olive oil 1 c Grated parmeasan cheese
1 Large bulb fennel 1/4 c White wine
1 Large red pepper

*= cutlets should be boneless and skinless. Sprinkle chicken breasts
with salt and pepper and pat on thyme. Heat oil in large skillet and
cook cutlets for about 2 minutes on each side. cover pan and set
aside while preparing vegetables and rice. Cut fronds from fennel
and cut bulb in quarters through the core, remove core and cut fennel
into 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place
rice,chicken stock and olive oil in a heavy pan and bring to boil.
Lower heat, cover and simmer approx 18 minutes or so without removing
cover. Season with salt, pepper and stir in Parmeasan cheese. Remove
chicken cutlets to serving platter and cover. Add 1 Tablespoon olive
oil in skillet and heat. Add fennel and red pepper and stir fry
vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To
serve, make a layer of rice on dish, cover with chicken cutlets and
top with fennel and pepper.

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