MMMMM----- Recipe via Meal-Master (tm) v8.00
       Title: Chicken w/fennel, red pepper & rice
  Categories: Poultry, Main dish
       Yield: 5 servings
       1 lb Boneless chicken cutlets *
       1 t  Droed thyme
       1 ea Large bulb fennel
       1 c  Long grain rice
       2 T  Olive oil
     1/4 c  White wine
       1 x  Salt and pepper to taste
       2 T  Olive oil
       1 ea Large red pepper
   1 3/4 c  Chicken broth
       1 c  Grated parmeasan cheese
    *= cutlets should be boneless and skinless. Sprinkle chicken breasts
   with salt and pepper and pat on thyme. Heat oil in large skillet and
   cook cutlets for about 2 minutes on each side. cover pan and set
   aside while preparing vegetables and rice.    Cut fronds from fennel
   and cut bulb in quarters through the core, remove core and cut fennel
   into 1/4 inch strips. Cut red pepper into 1/4 inch strips.   Place
   rice,chicken stock and olive oil in a heavy pan and bring to boil.
   Lower heat, cover and simmer approx 18 minutes or so without removing
   cover. Season with salt, pepper and stir in Parmeasan cheese.  Remove
   chicken cutlets to serving platter and cover. Add 1 Tablespoon olive
   oil in skillet and heat. Add fennel and red pepper and stir fry
   vegetables approx 3 minutes. Add wine, cover and cook 5 minutes.
     To serve, make a layer of rice on dish, cover with chicken cutlets
   and top with fennel and pepper.