This 5-ingredient recipe was created by Pamela Vachon and was selected as a finalist in the 2012 Just BARE Just 5 Cooking Challenge.
Mix fennel and onion in medium bowl. Place breadcrumbs in shallow dish.
Grate zest from 1 orange; stir into breadcrumbs. Juice that orange plus one more (for about 1/2 cup); mix with 2 tablespoons oil. Season with salt and pepper. Pour half of dressing over fennel mixture; toss to coat. Reserve remaining dressing.
Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Season chicken with salt and pepper; dredge in breadcrumb mixture until well coated.
Place chicken in hot skillet; cook about 12 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove from heat, cover and let stand 2 minutes.
Meanwhile, peel remaining orange and thinly slice. Arrange fennel mixture and orange slices on plates. Top with sliced chicken; garnish with fennel fronds and drizzle with dressing.
Just BARE® Boneless Skinless Chicken Breasts or Just BARE® Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Pamela V. of Astoria, NY was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this bright and zesty dish with chicken served atop a zippy salad of fennel and red onion with an orange vinaigrette.