1 lb Boneless chicken cutlets *

Salt and pepper to taste 1 ts Droed thyme

2 tb Olive oil

1 Large bulb fennel

1 Large red pepper

1 c Long grain rice

1 3/4 c Chicken broth

2 tb Olive oil

1 c Grated parmeasan cheese

1/4 c White wine

*= cutlets should be boneless and skinless. Sprinkle chicken breasts with salt and pepper and pat on thyme. Heat oil in large skillet and cook cutlets for about 2 minutes on each side. cover pan and set aside while preparing vegetables and rice. Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place rice,chicken stock and olive oil in a heavy pan and bring to boil. Lower heat, cover and simmer approx 18 minutes or so without removing cover. Season with salt, pepper and stir in Parmeasan cheese. Remove chicken cutlets to serving platter and cover. Add 1 Tablespoon olive oil in skillet and heat. Add fennel and red pepper and

stir fry vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper.