Tuscan Chicken With Fennel

• 3lbs boneless skinless chicken
• 1 large yellow organic onion
• 1 large organic fennel bulb
• 4 cloves fresh organic garlic
• 2 tsp Rustic Tuscan seasoning
• 1 tsp salt or more
• 1/2 tsp coarse ground pepper
• 1/2 tsp granulated garlic
• 4 Tbs olive oil
• 2 cans chopped organic tomato
• 2 cans pitted black olives
• 1 cup dry white wine or more
• 1 1/2 Tbs balsamic vinegar

1. Cut each chicken breast into 3 or 4 pieces and trim. Place chicken breasts in foil lined baking pan with a little olive oil spread on the bottom of the pan. Sprinkle the granulated garlic powder, some salt and pepper on the chicken breasts. Bake chicken at 425 degrees for about 30 - 35 minutes.
2. While the chicken is baking, chop the onion and fennel; only use the white part of the fennel. Mince the garlic cloves. Saute the garlic until it starts to brown then add the onion and the fennel and continue sauteeing. Add the Tuscan seasonings after a few minutes. When the onion and fennel mixutre is soft add the canned tomatoes, the drained canned olives, the wine and the balsamic vinegar. Let the mixture simmer until the chicken has baked. The chicken will finish cooking in the sauce, so it doesn't need to be completely done in the oven.
3. Add the baked chicken to the tomato mixture and simmer gently for 20 - 30 minutes.

skinless chicken, yellow organic onion, fennel bulb, garlic, seasoning, salt, ground pepper, garlic, olive oil, tomato, black olives, white wine, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/tuscan-chicken-with-fennel-50023939 (may not work)