1 lb Skinless, boneless chicken

           -breasts
           Salt
           Freshly ground pepper
      1 sm Fennel bulb, about 8 ounces

      3 tb Olive oil

      1 cn Italian-style stewed

           -tomatoes (16 oz)
      1 ts Fennel seed

  From "The 5 in 10 Chicken Breast Cookbook."
  Cut the chicken into 2 1/2" pieces and season with salt and pepper.
  Cut fennel crosswise into thin slices.
  Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over
  medium-high heat until browned, about 2 minutes on each side. Remove
  chicken to a plate, leaving the drippings in the pan. Add fennel to
  pan along with the remaining 1 tablespoon of oil. Cook, stirring,
  until lightly browned, about 2-3 minutes. Add tomatoes to the pan
  along with 1/4 cup water and fennel seeds. Bring to a boil, reduce
  heat to medium low. Return chicken and any of the accumulated juices
  on the plate to the pan. Cover and cook until the chicken is white
  but still moist, about 5-7 minutes.