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1
Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes.
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2
Drain; cool.
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3
Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat.
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4
Season to taste with salt and pepper.
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5
(Can be made 1 day ahead.
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6
Cover and refrigerate.)
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7
Preheat broiler.
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8
Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness.
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9
Sprinkle chicken with salt and pepper.
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10
Place chicken, skin side down, on broiler pan.
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11
Watching closely, broil chicken 4 to 5 inches from heat source until golden brown and almost cooked through, about 5 minutes.
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12
Remove broiler pan from oven.
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13
Pour off any pan drippings.
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14
Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer.
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15
Transfer chicken to platter.
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16
Tent with foil to keep warm.
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17
Pour off any additional pan drippings.
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18
Working in 2 batches, arrange peppers and fennel in single layer on broiler pan.
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19
Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side.
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20
Transfer vegetables to platter with chicken.
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21
Meanwhile, melt butter in heavy small saucepan over medium-low heat.
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22
Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds.
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23
Season to taste with salt and pepper.
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24
Drizzle butter mixture over chicken.
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25
Garnish chicken with thyme sprigs, if desired, and serve.
