• 1 ¼ lbs tomatoes
• 1 T butter
• 1 lb skinless boneless chicken breasts, in ½-inch slices
• ¾ t garlic cloves, crushed
• ¼ c fresh basil, chopped
• 1 t orange peel, grated
• ¾ t salt
• ½ t fennel seeds, crushed
• ⅛ t fresh ground black pepper
• ¼ 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

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