This week is dedicated to to chicken! Chicken is a wonderfully versatile ingredient. Its mild flavor, ability to take on flavors from sweet to extra-spicy and relatively quick cooking time means it can be used in so many ways. It’s almost impossible to get tired of it. Plus, three ounces of cooked chicken is an excellent source of protein, niacin, vitamin B6, selenium and phosphorus.
CARAMELIZED SESAME AND MOLASSES CHICKEN ON FENNEL
By: Rose Marie Jarry, Master Chef at Kronobar
15 minutes + 20 minutes, 2 servings, gluten-free, dairy free.
- 2 organic chicken breasts
- 2 tablespoons roasted sesame oil
- 2 tablespoons blackstrap unsulfured molasses
- 2 tablespoons honey or coconut nectar
- 2 tablespoons sesame seeds
- 1 pinch cayenne powder
- 1 whole fennel
- Sea salt
- Heat up the oven to 400F.
- Slice the chicken breast into thin/long pieces, so you can wrap them around the fennel sticks later on.
- In a bowl mix the sesame oil, molasses, honey, sesame seeds, sea salt and cayenne pepper.
- Let the pieces of chicken marinate into this bowl for 10 minutes.
- Chop the bottom part of the fennel into long pieces. About 1 inch thick.
- Wrap the chicken over each fennel piece. Lay them flat in a glass bowl ready for the oven.
- If you have extra unused fennel pieces, rub them in the left over of sauce and add them into the glass bowl to be baked with the chicken.
- Bake 15 minutes, or until the chicken is cooked.
- Serve with a salad or anything else you wish.
Original Post at Spartan.com.
Are you looking for a little help with starting your weight loss? Try out our 24 Day Challenge!
Have a great day!
Dave & Maryann