Makes: 4 servings at $1.21 each. Prep: 20 minutes. Refrigerate: 30 to 60 minutes. Broil: 12 minutes. Robert Barral is from the New England Culinary Institute.
With side of a chefs knife or in mortar and pestle, finely crush fennel seeds. Add the salt, red pepper and black pepper to the fennel; crush to thoroughly mix. Add oil, garlic and thyme; blend to form spice paste. Rub paste thoroughly over chicken; refrigerate chicken for about 30 to 60 minutes.
Broil breasts 6 inches from heat, turning once, about 12 minutes or until instant-read thermometer inserted in center registers 170°F.
Combine chopped tomatoes, basil, olive oil, vinegar, garlic, salt and black pepper in food processor or blender. Whirl until sauce is very smooth.
Spoon sauce on plate. Top with chicken. Garnish with thyme sprigs and serve with noodles if desired.