Chicken With Fennel, Herbs & Bok Choi In Tomato Broth

1 1/2 lbs boneless chicken

Canola oil

3 cloves fresh garlic, crushed or minced

1 sprig each of fresh rosemary, thyme & oregano, leaves finely chopped

5-6 fresh basil leaves, chopped

3 green onions, chopped

1 young bulb of fennel, thinly sliced

1-2 heads of baby bok choi, coarsely chopped

1 can whole tomatoes (15 oz)

About 2 cups of chicken broth

Salt & pepper to taste

Parmesan cheese for garnish

Place chicken, a few tablespoons of canola oil, garlic, herbs, green onion, and fennel in a bowl. Stir well and tenderize the chicken with a fork, allowing the flavors to penetrate the chicken. Meanwhile, heat a large, thick-bottomed skillet on medium-high heat. When it is good and hot, place the chicken, plus herbs & fennel in the pan and sear the chicken on both sides. Let cook until the ingredients brown and begin to stick on the bottom. Add the bok choi and cook a minute longer. Add the tomatoes one at a time, crushing with your hands to break them up and release the juice. Stir well and cook another couple of minutes. Add the chicken broth and season to taste with the salt & pepper. Reduce heat and simmer for a few minutes. Serve over rice or pasta in a bowl and garnish with sliced green onion, fresh basil and Parmesan cheese.