Lemon Pepper Cured Chicken with Fennel Salad

Deselect All

Chicken:

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 tablespoon lemon zest 

1 tablespoon light brown sugar 

2 teaspoons kosher salt 

1 teaspoon fennel seeds, optional 

1 teaspoon granulated garlic 

1 teaspoon granulated onion 

1 teaspoon coarse black pepper 

4 pieces boneless, skinless chicken breast (6 to 8 ounces each) 

Olive oil

Fennel Salad:

1 lemon, juiced

1 teaspoon honey 

Salt and pepper

Salt and pepper 

3 to 4 tablespoons EVOO 

1/2 cup celery leaves/tops 

1/2 cup parsley leaves 

1 bundle arugula, coarsely chopped 

1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds 

Parmigiano-Reggiano, for shaving