Sauce:
3 plum tomatoes, chopped
6 large fresh basil leaves
2 tbls olive oil
1 tlbs balsamic vinegar
1 glove garlic
1/2 tsp salt
1/4 tsp black pepper
Chicken:
2 tsps fennel seeds
1/4 tsp salt
1/8 tsp cayenne
1/8 tsp black pepper
1 tsp oilve oil
2 cloves garlic, minced
1 tsp chopped fresh thyme,
4 skinless, boneless chicken breast halves (5 oz each)
Sauce: Combine chopped tomatoes, basil, olive oil, vinegar, garlic, salt and black pepper in blender. Whirl until sauce is very smooth. Set aside until ready to use.
Chicken: Crush fennel seeds. Add the salt, cayenne and black pepper to the fennel, crush to thoroughly mix. Add oil, garlic and thyme blend to form spice paste. Rub paste thoroughly over chicken; regrigerate chicken for about 30 to 60 min. Heat broiler. Broil chicken 6 in. from heat, turning once, about 12 min or until instant-read thermometer registers 160 degrees. Spoon sauce on plate. Top with chicken. Garnish with thyme sprigs and serve with buttered fettuccine, if desired.
