Baked Chicken & Fennel brings together flavors of citrus, pine nuts and fennel’s black licorice taste. It’s simple to make. I randomly put together this dish one night in college.
Fennel, chicken, basil, pine nuts, 1 orange, 1 lemon, EVOO
Mix together the basil, pine nuts and EVOO. ZEST the entire orange and lemon and then squeeze the juice from both. Mix all together.
Rub the basil pesto on the chicken. Put both in a bag and let marinate in the refrigerator.
Cut the fennel however you want.
When ready to bake, in one baking dish, put the fennel on the bottom and then put the chicken and basil pesto on top of the fennel. Bake on 375 degrees until cooked.