Adapted from a recipe in the November 2005 issue of Family Circle. This comes together so fast, and is even sort of fancy because it has a separate SAUCE. Leftover sauce also goes great over pasta for a quick (and toddler-friendly) lunch the next day! The amount of fennel seed called for in this recipe makes it really spicy. I made it with the full amount Monday night to rave reviews from the hubs (who takes Tabasco with everything), but if your family is less inclined to spiciness I would use much less.

Chicken:
2 tsp fennel seeds (cut to 1/2 or 1 tsp if less spiciness is desired)
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 tsp olive oil
2 cloves garlic, minced
1 tsp thyme
4 skinless, boneless chicken breast halves

Sauce:
1 15-oz can diced tomatoes, drained
1 to 2 tsp dried basil
2 T olive oil
1 T balsalmic vinegar
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper

1) Sauce: combine all ingredients in a food processor or blender and process until very smooth. Set aside until ready for use.

2) Chicken: mix together spices; then add oil, garlic and thyme, stirring to form a paste. Rub paste thoroughly over chicken; refrigerate spice-rubbed chicken for more than 30 minutes to make a dry marinade.

3) Heat oven to 375; bake chicken 20-25 minutes or until done.

4) Transfer chicken to dinner plates, top with sauce.

Categories: chicken, pasta