Roast Fennel & Tomato Chicken Breast

"What do you do with fennel?", I had a client ask the other day.   Some people claim they don't like the taste, but preparing it as a slowly roasted part of a chicken dish helps it mellow out a little!

Here's a lovely dinner for four, or for two with leftovers!

4 Bone-in, skin-on chicken breasts

Freshly ground black pepper, to taste

1 bulb fennel, cored and sliced

1 pint cherry or grape tomatoes, washed and halved

2 T canola oil

1 T cold-pressed, extra virgin olive oil

½ c Fresh Basil Leaves, coarsely chopped, with 4 leaves
reserved for garnish

-Preheat oven to 425F.

-Rinse chicken breasts and pat dry, then
season with freshly ground pepper.

-Heat canola oil in cast iron skillet over
high.

-Sear chicken breasts, meat side down for
4-6 minutes, then flip and sear skin side.

-Remove from pan and set aside.

-Drain pan.

-Add fennel and tomato and Olive Oil.

-Place chicken on top, skin side up.

-Scatter chopped basil on top.

-Cover with foil.

-Cook for 25-30 minutes, until internal
temp reads 160F.

-Change oven setting to broil, remove foil,
and cook 5 minutes longer.

-Remove from oven and tent with foil; let
sit for 5 minutes.

-Place fresh basil leaf on each chicken
breast and serve.