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Ingredientes
- 1/2 c. mild honey, such as clover - or possibly dark honey, such as buckwheat
- 2 tsp Worcestershire sauce
- 1 tsp fennel seeds, slightly crushed Kosher salt
- 1 1/2 lb thinly sliced chicken cutlets freshly grnd pepper
- 1 lrg fennel bulb (about 1 1/4 lbs) halved, cored, and sliced lengthwise
- 1/4 x in. vegetable oil, for brushing
Direcciones
- In a shallow glass baking dish, mix the honey with the Worcestershire sauce, crushed fennel seeds and 1 tsp of Kosher salt. Season the chicken cutlets with salt and pepper and add in them to the honey marinade. Turn the chicken cutlets to coat well. Let stand at room temperature for 30 min, turning once.
- Heat a large cast iron grill pan or possibly skillet. Lightly brush the fennel slices with vegetable oil and season with Kosher salt and pepper. Arrange the fennel slices in the grill pan, loosely cover with a sheet of foil and cook over low heat, turning once, till nicely browned; about 22 min. Transfer the fennel to a platter.
- Place the chicken in the grill pan and cook over moderate heat, turning once, till golden brown and just cooked through; reduce the heat if the cutlets brown too quickly. Arrange the chicken over the grilled fennel and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 840g | |
| Calories 1385 | |
| Calories from Fat 161 | 12% |
| Total Fat 17.83g | 22% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 416mg | 139% |
| Sodium 570mg | 24% |
| Potassium 2137mg | 61% |
| Total Carbs 154.28g | 41% |
| Dietary Fiber 5.6g | 19% |
| Sugars 140.34g | 94% |
| Protein 154.57g | 247% |
