---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WITH FENNEL RED PEPPER AND RICE
  Categories: Poultry
       Yield: 5 servings
  
       1 lb Boneless chicken cutlets *
            Salt and pepper to taste
       1 ts Droed thyme
       2 tb Olive oil
       1    Large bulb fennel
       1    Large red pepper
       1 c  Long grain rice
   1 3/4 c  Chicken broth
       2 tb Olive oil
       1 c  Grated parmeasan cheese
     1/4 c  White wine
  
    *= 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.
  
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