CHICKEN TENDER WITH CARAMELIZED FENNEL ENJOY DAN:

BAKED CHICKEN TENDERS WITH CARAMELIZED FENNEL AND ROSEMARY

                                                                                                  By CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds boneless, skinless, chicken tenders

1/4-cup potato starch

1 large fennel bulb (about 1-1/2-pounds, cut into 1/2-inch slices

2 teaspoons EACH dried rosemary, herbs de province, and basil

2 shallots, smashed

3 garlic cloves, smashed

2 tablespoons grape-seed oil

1 teaspoon coarse sea salt

3/4-teaspoon fresh cracked black pepper

3/4-teaspoon ground white pepper

2 tablespoon chopped cilantro

DIRECTIONS:      (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place the chicken and flour mixture in a zip-lock bag and toss to coat.

2.   Shake off excess flour.

3.   On a prepared baking sheet, place the chicken, fennel, shallots, and garlic.

4.   Drizzle olive oil and sprinkle with herbs, salt and pepper.

5.   Bake for 40-45 minutes.

6.   Sprinkle with cilantro before serving.

7.   Serve with polenta or mashed potatoes.

ENJOY DAN:                            BON-APPETITE!!