xiaoxl/recipe_data huggingface dataset:
Quick & Easy Chicken Tagine


Ingredients:
extra virgin olive oil, garlic cloves, boneless skinless chicken breasts, sweet onion, prunes, raisins, ground cumin, sweet paprika, ground coriander, turmeric, coarse salt, fresh coarse ground black pepper, cinnamon, chili powder, cayenne pepper, cilantro leaf

Directions:
In a large nonstick skillet, add the olive oil and smashed garlic.
Sauté onions for 1-2 minutes and add the chicken.
Sprinkle on the spice mixture (cumin--cayenne]. Cook for 2 minutes on each side.
Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
Let simmer until near meal time.  Remove cover and cook 2-3 minutes to help remove some of the moisture.  Add more salt, pepper, or cayenne to taste.  Top with cilantro.
Karjalan Piirakka (Karelian Pie) With Egg Butter


Ingredients:
butter, water, milk, salt, water, salt, all-purpose flour, butter, hard-boiled eggs, fresh ground white pepper, ground ginger

Directions:
For the Filling:
In a saucepan combine the water and rice. Bring to a boil.
Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
Preheat oven to 450°F
Line a baking sheet with parchment paper.
For the Pastry:
In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
Shape the dough into a log and cut into 16 portions and shape each into a round.
On a lightly floured board, roll out each round into a 6-inch circle.
Spread about 3 tablespoons of filling evenly on each round.
Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
Place on the prepared baking sheet.
In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
Remove from the oven and brush again.
For the Egg Butter:
In a small bowl, cream the butter. Stir in the eggs.
Season with the white pepper and ground ginger, if desired.
Yield: 1 cup.
Cool the pastries and serve with the egg butter at room temperature.
Pesto Grouper


Ingredients:
basil pesto, butter, lemon juice, garlic clove, salt, pepper, red onion

Directions:
Preheat oven to 350.  Spray a baking pan with non-stick spray.
In a small bowl combine melted butter, lemon juice, and garlic.  Once combined stir in bread crumbs.  Set aside.
Pat fish dry, salt and pepper to taste.  Spread with Basil Pesto.  Top with thinly sliced red onions.  Top this with the bread crumb and butter mixture.  Lightly pat into place once all of the mixture is on top of the fish.
Bake for 30 minutes or until fish flakes.
Grilled Bananas


Ingredients:
bananas, cinnamon

Directions:
Split bananas lengthwise.
Sprinkle each half with cinnamon and wrap in foil.
Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat.
Grill about 5 minutes, turning occasionally.
Irish Mist Bars


Ingredients:
butter, light brown sugar, flour, flour, salt, eggs, Irish Mist liqueur

Directions:
in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly.
firmly press crumb mixture into a 9 inch square baking pan.
bake at 350 for 10 minutes; set aside to cool.
in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well.
add eggs; 1 at a time beating well after each.
blend in liqueur.
mix in nuts.
spread evenly over cooled crust.
bake at 350 for 20 minutes.
cool in pan before cutting into bars.
Southern Style Cornbread


Ingredients:
eggs, buttermilk, sugar

Directions:
1. Preheat oven to 400 deg. F.
2. In a bowl, add all ingredients except buttermilk and mix to loosely combine.
3. Add buttermilk (more or less] to the consistency of a wet oatmeal. Mix needs to be combined. Lumpy ok, hand mix. You do not need a mixer.
4a. Spray a 12 count cupcake or muffin pan with nonstick spray. Evenly distribute the mix in the cups. Each cup should be 1/2 to 3/4 full.
4b. Optionally, you may use a cast iron skillet. Place in oven while mixing ingredients to preheat. If you like, you may put a tbsp of butter in the bottom to melt. Do not burn the butter, and use a potholder to remove from the oven to a heat-safe surface. Pour the cornbread mix in through the butter. Return to oven.
5. Bake 15 to 20 minutes until the center rises and the top and edges are golden brown.
6. Let cool, cornbread should pull away from the sides. Serve warm with butter. I like butter and ketchup.
Note 1: in the old days, the oil was substituted with bacon grease from a container left near the stove to catch drippings after frying. It definitely adds a great flavor.
Note 2. Sugar is not necessary, but if you have a sweet tooth add whatever you like. You may also add corn, peppers, and a taco seasoning for a "Mexican style".
Note 3. A dryer mix (less buttermilk] makes a good base for hush puppies or pan fried corn fritters or dodgers.
Strawberry Clafouti


Ingredients:
strawberries, cornstarch, granulated sugar, eggs, milk, vanilla, granulated sugar, salt, cinnamon, baking powder, all-purpose flour, powdered sugar

Directions:
Preheat oven to 350°.
Spray Pam on two, 16 oz baking dishes.
Rinse, hull and slice strawberries in an egg slicer (leave them a little wet]; toss strawberries with cornstarch and 1 tsp sugar until evenly coated; evenly distribute strawberries in bottom of dishes and set aside.
Whisk eggs, milk and vanilla.  Then whisk in ¼ cup sugar, salt, cinnamon, baking powder and flour until frothy and lumps are gone.  You can use your blender/food processor.
Pour batter over strawberries.
Bake until puffed, golden brown, about 40 minutes.
Let stand for 10 minutes.
Dust with powdered sugar and serve warm.
Honey Wheat Bread III
Category: bread
By MARBALET

A delightfully wholesome wheat bread sweetened with honey. This treasured recipe is tried and true.

Ingredients:
¾ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup warm milk
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 ½ cups all-purpose flour
2 cups whole wheat flour

Directions:
Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over). Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 1 - 9x5 inch loaf

Calories: 162.3
Fat: 2.6 g
Saturated fat: 0.5 g
Carbohydrates: 30.6 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 4.9 g
Cholesterol: 1 mg
Sodium: 161.6 mg
Curried Cottage Fries
Category: side-dish
By Melaknee

Potato wedges with a kick! Great for those who love curry.

Ingredients:
6  potatoes, cut into wedges
2 tablespoons vegetable oil
2 tablespoons shredded Parmesan cheese
2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet. Bake in preheated oven until tender, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 162.2
Fat: 4.1 g
Saturated fat: 0.5 g
Carbohydrates: 28.5 g
Sugars: 1.3 g
Dietary fiber: 3.8 g
Protein: 3.8 g
Cholesterol: 0.9 mg
Sodium: 321.9 mg
Black Cherry Layered Pretzel Dessert


Ingredients:
sugar, butter, cherry gelatin

Directions:
HEAT oven to 375°F Pour cola in microwave-safe measuring cup or bowl. Let stand, stirring occasionally, while preparing crust. Combine crushed pretzels, sugar and butter until moistened. Press evenly in 8x8-inch baking pan. Bake 10 to 12 minutes or until lightly toasted. Cool completely.
MICROWAVE cola on HIGH 2 minutes or until boiling. Pour over gelatin in medium bowl. Stir gently 2 to 3 minutes until gelatin is dissolved and foam disappears. Stir in black cherry topping. Chill 10 to 15 minutes or until just slightly thickened.
MEASURE 1 1/4 cups whipped topping in small bowl. Add 1/2 cup gelatin mixture, stirring until evenly blended. Spread over cooled pretzel crust. Chill 10 minutes. Spoon remaining gelatin mixture over whipped topping layer. Chill 1 hour or until firm. Top with remaining 1 cup whipped topping.
Butter Cake
Category: desserts
By Carol

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2  eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour. Sift together the flour, salt, and baking powder. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 1 8-inch square cake

Calories: 210.2
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 29.6 g
Sugars: 17.5 g
Dietary fiber: 0.4 g
Protein: 3.2 g
Cholesterol: 52.6 mg
Sodium: 250.9 mg
Chicken With Mustard Cream


Ingredients:
chicken breast, olive oil, onion, mushrooms, red bell pepper, garlic cloves, Dijon mustard, sour cream, parmesan cheese

Directions:
Saute chicken in oil until well browned on all sides.
Add 1 teaspoon of alino--RZ does not recognize this spice combination.
Add salt and pepper to your taste; also add the onions, mushrooms and bell pepper, saute 5 minutes.
Cover and cook 10 minutes.
Add garlic, mustard and sour cream.
Heat through but do not boil.
Serve over rice or noodles, sprinkled with cheese.
Easy Cheesy Topped Burgers


Ingredients:
cheddar cheese, mayonnaise, ketchup, beef burgers

Directions:
Heat gas or charcoal grill.  In a small bowl, mix all ingredients except patties.
When grill is heated, place frozen patties on grill.  Cover grill and cook over medium heat 4 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
Carefully top each patty with about 1/4 cup cheese mixture; cook covered 4 minutes longer or until cheese is melted.  Serve on toasted bread.
Apple Streusel Cheesecake


Ingredients:
flour, icing sugar, ground ginger, butter, cream cheese, sugar, sour cream, vanilla, eggs, brown sugar, rolled oats, flour, butter, cinnamon, apples

Directions:
Set oven to 350 degrees.
For the crust: In a food processor, mix together flour, icing sugar and ginger.
Using on/off motion, cut in butter until dough starts to come together in clumps.
Using hands, press mixture evenly into bottom and up sides of a 10-inch springform pan.
Refrigerate for 1 hour.
Using a fork, prick bottom all over.
Bake in oven for about 20 minutes, or until golden brown.
Let cool on rack.
For filling: In bowl, beat together cream cheese and sugar until fluffy.
Beat in sour cream and vanilla.
Beat in eggs 1 at a time, until well combined.
Pour into cooled crust.
Bake in 300 degree oven for 45 minutes, or until center is just slightly wobbly and indented.
Transfer to rack.
For topping: Meanwhile, in a small bowl, mix together sugar, rolled oats, flour, 3 tbsp of the butter, and cinnamon until crumbly; set aside.
In a large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown, and slightly softened.
Arrange apples and any pan juices decoratively over cake.
Sprinkle with rolled oats mixture.
Bake in 350 degree oven for 10-15 minutes, or until golden brown.
Transfer cake to rack; let cool to room temperature.
Refrigerate for at least 6 hours, or overnight.
Teriyaki Sauce


Ingredients:
garlic, sherry wine, soy sauce, brown sugar, red pepper flakes, cornstarch, water

Directions:
Brown pork chops in oil.
In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, and red pepper flakes -- mix well.
Add to pork chops and simmer for 15 minutes.
Remove pork chops.
Mix cornstarch and water.
Mix with the sauce and stir and simmer until thickened.
Serve sauce tossed with mixed stir-fry veggies or over buttered No-Yolk noodles.
Mocha
Category: breakfast-and-brunch
By Mackenzie

This is a chocolate and coffee-lover's favorite! Using a home espresso machine, mix espresso, chocolate, and steamed milk--then top with whipped cream.

Ingredients:
1 ¼ cups 2% milk
2 tablespoons chocolate syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream  (Optional)

Directions:
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Prep time: 4 mins
Cook time: 1 min
Total time: 5 mins
Yields: 1 serving

Calories: 266
Fat: 7.2 g
Saturated fat: 4.5 g
Carbohydrates: 39.1 g
Sugars: 33.2 g
Dietary fiber: 1 g
Protein: 11 g
Cholesterol: 26.7 mg
Sodium: 162 mg
Peanut and Apple Sandwich


Ingredients:
peanut butter, mayonnaise, lemon juice, tart apple, bacon, lettuce

Directions:
Blend peanut butter, mayonnaise, and lemon juice., Stir in apple and bacon., Prepare sammies using lettuce, if desired.
Jacques Torres' Chocolate Tart


Ingredients:
heavy cream, honey, bittersweet chocolate, unsalted butter

Directions:
Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
Place chopped chocolate in a medium-sized mixing bowl.
Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine.  Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth.  Add butter, and whisk until well blended.
Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours].  When ready, remove tart from refrigerator, and serve.
The Best Corn Pudding


Ingredients:
kernel corn, sour cream, eggs, unsalted butter

Directions:
Preheat oven to 350 degrees.
In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop].
Add the Corn Muffin Mix and sour cream.
Lightly beat the eggs in a separate bowl and add them to the mixture.
Add all 3 cans of corn and stir well.
Place in a casserole dish allowing at least an inch of free space for the pudding to rise.  (You don't want it to overflow if it's filled to the rim!].
Bake for 1 hour and check the inside with a knife.  Knife should come out mostly clean but crumbs are ok.  If still gooey with batter then keep baking.  I find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.
Healthier Pumpkin Bread
Category: bread
By Amy Hunter Shaw

This a wonderful pumpkin bread that has less fat and calories.

Ingredients:
3 cups white sugar
1 (15 ounce) can pumpkin puree
4  eggs, beaten
⅔ cup water
½ cup applesauce
½ cup vegetable oil
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans. Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl. Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 large loaves

Calories: 308.7
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 50.2 g
Sugars: 31.7 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 37.2 mg
Sodium: 279.5 mg
Chicken Egg Roll Enchiladas


Ingredients:
fresh bean sprout, fresh mushrooms, leek, onion, carrot, chilies

Directions:
Mix all the ingredients except egg roll wraps together.
Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
Mist the tops of the egg rolls with oil (I like to use lite olive oil]. Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx].
Serve hot or at room temperature.
Creamy Dill Cucumber Toasties
Category: appetizers-and-snacks
By Dianne McKenzie

I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup mayonnaise
1  French baguette, cut into 1/2 inch thick circles
1  cucumber, sliced
2 teaspoons dried dill weed

Directions:
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill.  Repeat with remaining ingredients.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 247.4
Fat: 14.5 g
Saturated fat: 5.4 g
Carbohydrates: 23.7 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 6.1 g
Cholesterol: 24 mg
Sodium: 619 mg
Raspberry Almond Kiss Cookies
Category: desserts
By M.E. Blevins

So easy and tasty too.  I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them.

Ingredients:
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1  egg
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup white sugar for decoration
40  milk chocolate candy kisses, unwrapped
1 cup confectioners' sugar
1 tablespoon milk
4 teaspoons raspberry jam
¼ teaspoon almond extract

Directions:
In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle. Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 42 mins
Yields: 3 dozen

Calories: 120.7
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 19.6 g
Sugars: 11.1 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 13.1 mg
Sodium: 76.7 mg
Creamy Noodles


Ingredients:
spaghetti, garlic cloves, butter, fat free cream cheese, reduced-fat sour cream, nonfat milk, salt, onion powder, white pepper, fresh parsley

Directions:
Cook spaghetti according to pkg directions.
Meanwhile in a saucepan saute the garlic in 1 TBS butter until tender. Add cream cheese, sour cream, milk, salt, onion pwd, cajun seasoning, pepper, and remaining butter. Cook and stir over low heat just until smooth (do not boil]. Remove from heat.
Drain spaghetti, toss with cream sauce. Sprinkle with parsley, serve immediatelly.
Pantry Shells and Cheese Made "better"


Ingredients:
carrots, chicken

Directions:
Prepare noodles as directed but do not add cheese yet.  While noodles are cooking open can of carrots and chicken and place in bottom of colander.
Dump noodles on top of other ingredients in colander.  By dumping the hot water on top of the other ingredients it heats those ingredients up.  Do not rinse.
Dump all back in noodle pan and add cheese sauce mixing well.  Serve immediately.
Sesame Flaxseed Crackers


Ingredients:
whole wheat flour, hazelnuts, sesame seeds, flax seeds, salt, honey, water, coconut oil

Directions:
Mix ingredients together in medium bowl until a rough ball is formed.
Knead for 5 minutes or until all ingredients are well incorporated and dough can be formed into a smooth ball.
Allow to rest for 20 minutes.
Preheat oven to 350.
Prepare two cookie sheets with parchment paper.
Divide dough into 2 pieces and, using a lightly oiled rolling pin, roll each piece out to fit cookie sheet.
Place dough on pan and slice into cracker-sized pieces.
Bake for 20 minutes, rotating halfway through cooking. Crackers should be golden brown, and will become crisp as they cool.
Chicken Gratin With Fennel


Ingredients:
penne, olive oil, onion, garlic cloves, fennel seeds, crushed red pepper flakes, dry white wine, chicken broth, fat free chicken broth, black pepper, fresh parsley, olive oil, parmesan cheese

Directions:
Preheat oven to 425 degrees.
In a large saucepan parboil penne pasta in boiling water for 3 minutes.  Drain and rinse.
In a large nonstick skillet heat olive oil over medium heat.  Add the onions and cook for 4 to 5 minutes or until lightly browned and softened. Add minced garlic, red pepper flakes, black pepper and crushed fennel seeds and stir for a minute.
Add the white wine, to the pan and continue to cook until almost evaporated.
Add the broth and marinara sauce and simmer for two or three minutes.
Mix the sauce, chicken, parsley and penne together and pour into a two  quart baking dish. Place cover on dish or cover tightly with aluminum foil. Bake for 20 minutes.
Combine breadcrumbs, Italian herbs, oil and cheese in a small bowl.
Remove dish from oven and uncover. Distribute the crumb mixture on top and return to the oven to bake uncovered for an additional 10 to 15 minutes.