Chicken breasts with fennel recipe
 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch saltpinch cayenne pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch salt pinch cayenne pepper Method Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds.