Baked Chicken With Gluten-Free Spicy Fennel Marinade
Gluten-Free, Allergen Friendly and Clean Eating
Makes about 12, 3-oz servings
Hostess TIP: No need to make a whole chicken breast for every person. Slicing the chicken before serving will allow you to feed more people.
Health Tip: Most chicken breasts exceed 3-oz in weight, which is more protein than our bodies can utilize at one time. Even the nutrients in this healthy dish will be stored in our bodies when consumed in excess.
Ingredients:
6 Medium sized boneless, skinless chicken breast
1 tbs olive oil
2 tbs white wine vinegar
4 tsp Fennel Seed (or ground fennel)
1 tsp Crushed Red Pepper (more or less if you like)
2 tsp sea salt (I will use 1 tsp next time cuz it was too salty for me)
1 tsp ground black pepper
Instructions:
Measure the fennel, red pepper, salt and black pepper into a clean coffee grinder (be sure it has never been used to grind coffee) or mini prep food processor, and grind into a powder.
Dump the fennel powder into an 8x13 baking dish
Add the oil and vinegar to the dish and mix with a fork until well combined
Rinse each chicken breast with cool, running water and add to the baking dish while still wet with the water (do not pat the chicken dry)
Set the chicken aside and let it sit while you sanitize your work space
Turn the chicken over, cover the baking dish with foil and let it sit at room temp while you wait for the oven to preheat.
Set the oven to bake at 375 degrees and be sure the rack is in the middle of the oven
Once the oven is preheated, place the chicken in the middle of the middle rack of the oven.
Let the chicken cook, covered, until cooked through (no pink) about 25 minutes
Remove the foil and set the oven to broil (this will give the chicken a pretty golden color)
Broil the chicken till lightly golden, about 5 minutes - if you go longer than 5 minutes watch it like a hawk or the chicken will dry out.
Slice the chicken breast, transfer the slices to a serving dish and pour about half of the pan juice over the sliced chicken.
If you are not serving the chicken immediately, cover it with foil and slice it just before serving. If, however, your chicken is already sliced, it will cool quickly (even covered) so don't dilly dally in getting it served.
