Fennel Walnut Chicken Recipe serves: 4
Prep Time 10 Minutes
Cook Time 20 Minutes

Fennel Walnut Chicken


  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 small fennel bulb, thinly sliced (about 2-1/2 cups)
  • 1/2 cup walnuts
  • 1/2 tsp. dried tarragon leaves, crushed
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1/2 tsp. grated orange peel (optional)


  1. Season chicken, if desired, with salt and cracked black pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  2. Cook fennel, walnuts and tarragon in same skillet, stirring occasionally, 5 minutes or until fennel is golden. Stir in Sauce. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 5 minutes or until chicken is thoroughly cooked. Remove from heat and stir in orange peel. Serve, if desired, over hot cooked pasta.

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