1 1/4 lbs tomatoes
1 T butter
1 lb skinless boneless chicken breasts, in 1/2-inch slices
3/4 t garlic cloves, crushed
1/4 c fresh basil, chopped
1 t orange peel, grated
3/4 t salt
1/2 t fennel seeds, crushed
1/8 t fresh ground black pepper
1/4 c green onions, sliced
Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.
Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.
Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.
Preparation time: 10 minutes
Cooking time: 15 minutes
