This custom cook is my twist on the chicken breasts and fennel combo cook. It is topped with an agrodolce sauce, which is an Italian sweet and sour sauce. The sauce is flavored with orange and pine nuts which complement the fennel well. If you don't have pine nuts available feel free to use almonds instead.

Ingredients:

2 boneless, skinless chicken breasts
2½ cups sliced fennel (¼-inch-thick slices)
1 tablespoon olive oil
2 tablespoons pine nuts
1 garlic clove, finely chopped
1/2 cup orange juice
1 tablespoon honey
2 teaspoons sherry vinegar
1/2 teaspoon orange zest
1/2 teaspoon salt
2 tablespoons butter

Instructions:

1. Pat chicken dry with paper towels.
2. Season both sides with salt.
3. Place chicken in Zone 1 of Brava metal tray with thickest portion on left side.
3. In medium bowl, toss together fennel, 1 tablespoon cooking oil and a pinch of salt.
4. Evenly spread fennel in Zones 2 and 3 of metal tray.
5. Slide metal tray into top shelf.
6. Select “Chicken Breasts and Fennel with Agridolce Sauce” on your Brava touchscreen and follow instructions.
7. After plugging in TempSensor, insert it horizontally through center of chicken.
8. Press green button to begin cook.
9. While chicken and fennel are cooking, make sauce.
10. In small saucepan, heat olive oil over medium high heat. Add garlic and pine nuts and saute for 2 minutes.
11. Add orange juice, honey, sherry vinegar, orange zest, salt and a couple pinches of black pepper.
12. Bring sauce to boil then reduce heat to low and let simmer for 5 minutes. Remove sauce from heat.
13. Immediately whisk in butter.
14. When your food is done, carefully remove metal tray.
15. Plate chicken and fennel. Spoon agridolce sauce over top of chicken. Serve extra sauce on the side.