• 3 Tbs. olive oil
• 4 each chicken breasts, boneless, skinless
• 1 tsp. salt
• 1/4 tsp. black pepper, ground
• 1 Tbs. fennel seed, chopped
• 1/2 to 1 tsp. crushed red chili flakes
• 2 Tbs. garlic, fresh minced
• 3 C. (2 bulbs) fennel bulb, sliced 1/2 inch
• 6 C. tomatoes, diced
• 2 each lemons, zested and juiced
• 1 C. Kalamata olives, pitted
• 2 Tbs. Italian parsley, minced

Heat olive oil in heavy saucepan. Season chicken breasts with salt and pepper. Sear chicken breast in oil until golden brown, about 3 to 5 minutes each side. Add fennel seed, chili flakes and garlic. Cook for 1 minute, and then add fennel bulb, tomato, lemon juice and zest. Stir, then cover pan. Reduce heat to medium, and cook for about 10 minutes until tomatoes have become saucy. Stir in olives and parsley, remove lid and continue to cook for 10 to 15 minutes. Sauce should be thick and chicken should be cooked through. Adjust seasonings. Serve with orzo pasta that has been tossed with crumbled feta cheese.