4 skinless, boneless chicken breast meat
1 teaspoon fennel root
1 cup sun-dried tomatoes
1 clove garlic, crushed
4 tomatoes
Preheat oven to 400 degrees F (200 degrees C).
Place chicken, fennel root in a shallow dish or bowl and stir in sun-dried tomatoes. Sprinkle crushed garlic over the chicken.
Transfer chicken to a 9x13 inch baking dish. Pour the tomato mixture and just enough sun-dried tomatoes to cover the bottom of the baking dish.
Bake in preheated oven for 30 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and bake uncovered for 30 more minutes.