Chicken Stuffed with Cream Cheese and Fennel, Beet and Fennel Risotto, Fennel and Radish Salad

This is what happens when you buy fennel, forget about it, and then rush to use it up before it goes bad. The other day, we had chicken stuffed with cream cheese and fennel and beet/fennel risotto. The night before, we had pizza and a fennel/radish salad to go along with it. Believe it or not, I still have fennel left to use. But, everything was delicious and I still love fennel. My favorite fennel dish is the chicken though. I posted a cream cheese stuffed chicken in the past, but I used onion and didn't care for the flavor. This version is much tastier. The beet risotto is actually from leftover beets, and identical to the beet risotto I posted in the past minus the Parmesan and adding the fennel.

I've created two similar recipes in the past, but fennel really changes both dishes.

Chicken Stuffed with Cream Cheese and Fennel Recipe

Serving Size = 3

• 3 chicken breasts, butterflied
• 1/2 - 3/4 package of softened cream cheese, depending on the size of the chicken
• 4 garlic cloves, minced
• 3 - 4 tablespoons of freshly grated Parmesan cheese
• Approximately 1/4 of a fennel bulb, thinly sliced
• Salt/Pepper
• Butter
• A few tablespoons of chopped parsley

1. Mix the cream cheese, garlic and Parmesan together. Stuff each chicken breast evenly with the mixture. Stuff the chicken evenly with the fennel. Lightly salt and pepper the chicken (remember the Parmesan will add salt). 
2. Place into a baking dish and put a small amount of butter on top of each breast (about 1/2 a tablespoon). 
3. Bake at 350F until done. 
4. Sprinkle with parsley and serve.

I love the color beets add!

Beet and Fennel Risotto Recipe

Serving Size = 2

• 1 large beet, roasted and peeled
• 1/2 cup of risotto
• 1 1/2 cups of chicken stock
• 1 - 2 garlic cloves, minced
• 1 tablespoon of oil
• 1 tablespoon of butter
• 1/4 fennel bulb, thinly sliced and cut into bite size pieces
• Zest of 1/2 a lemon

1. Preheat oven to 400F. Wash and trim the ends off of the beet, wrap tightly in aluminum foil and place into a baking dish. Bake for 1 hour or so until the beet is tender. Peel and chop into small cubes.
2. In a medium sized pan, over medium heat, add the fennel and oil and cook for several minutes to soften a bit. Add the garlic and cook until fragrant. Add the butter and rice and let it cook for 2 minutes or so, stirring often. Add the lemon zest and then add the chicken stock 1/2 a cup or so at a time. Stir in the beets after the first 1/2 a cup of stock. Once the stock has absorbed, add more until no more stock remains.
3. Serve!

I added pepper, but I suggest you skip it.
Pepper is too strong for this mild salad.

Shaved Fennel, Radish, Parmesan Salad Recipe

Original Recipe: By Elise at SimplyRecipes.com '06
Serving Size = 2 - 3

• 1/2 fennel bulb, sliced thin with mandolin
• 5 thinly sliced radishes
• 2 tablespoons of oil/1 tablespoon of lemon juice (dressing)
• 2 tablespoons of shaved Parmesan cheese

*Note: Next time I make this, I will double the dressing. Also, if you don't like sour dressing, you might want to add a touch of honey or sugar.

1. Mix all of the ingredients together, toss and serve.

Also, on an unrelated note, Earth Mama Angel Baby has a free ebook for anyone to download (no account necessary). It contains information about breastfeeding such as: herbs to avoid, herbs to eat and tons of useful breastfeeding/pregnancy tips. It's a great resource, for example, did you know pregnant women should avoid fennel seeds, but fennel seeds can increase breast milk? Neither did I! So check it out! :)

Linking to: Foodie Friday, Friday Potluck, Food on Fridays