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Lime-Ginger Glazed Chicken with Fennel Relish

Recipe by National Chicken Council

Chicken: 4 -- boneless, skinless chicken breast halves; 1/2 cup lime juice; 1/3 cup honey; 1/4 cup soy sauce; 3 cloves garlic minced; 1 tablespoon grated ginger; 1 teaspoon grated lime peel; 1/4 teaspoon crushed red pepper; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; -- Lime slices
Fennel Relish: 1 small fennel bulb (white part only); 1 cup chopped radicchio; 1/2 cup chopped green onions; 1/2 cup sliced black olives; 1/4 cup olive oil; 2 tablespoons wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper

In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper. Add chicken, turning to coat evenly; marinate 30 minutes. Remove chicken from marinade and reserve marinade. Pat chicken dry. In large frypan, place oil over medium high heat. Add chicken and cook about 4 minutes per side. Sprinkle with salt and pepper. In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze. To serve, arrange chicken and Fennel Relish on platter. Spoon glaze over chicken and garnish with lime slices and tops of fennel.
Fennel Relish: In medium bowl, mix together 1 small fennel bulb (white part only) julienned; 1 cup chopped radicchio; 1/2 cup chopped green onions; and 1/2 cup sliced black olives. In small bowl, whisk together 1/4 cup olive oil; 2 tablespoons wine vinegar; 1/2 teaspoon salt; and 1/2 teaspoon pepper. Pour over fennel and toss to coat well.