Roast Chicken with Squash-Potato-Spinach Risotto

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2	tablespoons	fennel seeds
1	teaspoon	white pepper
1	teaspoon	coriander
1/2	teaspoon	salt
4	each	chicken breast halves, boneless and skinless
1/2	cup	chicken broth
2	teaspoons	olive oil
5	cloves	garlic
2	cups	potato	diced
1	tablespoon	thyme	minced
1/2	cup	white wine
3 1/2	cups	butternut squash	diced
1	cup	chicken broth
1	cup	spinach	leaves
1/3	cup	parmesan, parmigiano-reggiano cheese, grated
1/2	teaspoon	salt

Preheat oven to 450 degrees F.

Toast fennel seeds in skillet over medium heat.

Let cool, grind.

Stir in pepper, coriander and salt.

Season chicken with mixture.

Place chicken in ovenproof skillet, and roast until cooked through, about 10 minutes per side.

Heat olive oil in saucepan over medium-high heat.

Add garlic, and cook until lightly browned.

Add potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, until wine is absorbed- about 7 minutes.

Add squash and 3/4 cup of broth and cook, stirring, until broth is absorbed, adding up to 3/4 cup more as needed until vegetables are tender.

Stir in spinach leaves and parmesan, remove from heat.

Remove chicken from pan and pour off excess butter.

Add 1/2 cup broth and place over medium heat.

Cook until reduced to 2 Tb, about 4 minutes.

Stir into risotto.

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Awsome!! So easy even dad can make them!! and the kids love them. Thanks for the tip