Ingredients
- K&N’s TenderBrest – 4 fillets
- Olive oil - 2 tbsp
- Salt - 1 tsp
- Pepper - ½ tsp
- Tomato paste - 2 tbsp
- Garlic - 1 tbsp; minced
- Fennel seeds - 1 tsp
- Red chili flakes - 1 tsp
- Tomatoes crushed - 1½ cup
- Heavy cream - 1 cup
- Parmesan Cheese - ½ cup
- Basil leaves - 1/4 cup
Method
Heat olive oil in an ovenproof skillet or cast-iron skillet over medium-high heat.
Season K&N’s TenderBrest with 1/2 teaspoon salt and pepper. Add chicken to skillet and cook until golden.
Turn and cook on the other side for another 4 minutes. Remove chicken from the pan and set aside.
In the same skillet, add tomato paste, garlic, fennel seeds, and red chili flakes and cook until just fragrant, about 1 minute.
Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
Stir in heavy cream, ¼ cup parmesan cheese, stirring about 3 minutes.
Season with ½ teaspoon salt and add the cooked K&N’s TenderBrest back into the skillet. Allow cooking for 5 more minutes.
Serve topped with fresh basil and remaining cheese.