Prepare Salsa: Heat the olive oil in a saucepan over medium heat and stir-fry the onions and garlic for about 5 minutes or until soft. Add the tomatoes, sugar and vinegar and simmer for about 15 minutes. Add the sweet peppers and simmer for another 5 minutes. Add the anchovies, mix well and taste before seasoning (sparingly, as anchovies are quite salty). Allow to cool.
Preheat the oven. Place the bread in a mixing bowl and drizzle with olive oil and vinegar. Add the onion, sweet pepper, olives, lemon peel, sweet basil and Parmesan cheese and mix through. Cut diagonal slits in each chicken breast without cutting right through, and stuff the breasts with the filling. Close the cuts with toothpicks, rub with olive oil, and pan-fry the breasts until golden brown all over, starting with the skin side underneath. Place the fennel in a roasting pan, top with the chicken breasts and bake for 35 minutes or until cooked through.
To Serve: Slice the chicken breasts and serve with the fennel and salsa.
Text and image: Home
Recipe reprinted with permission of Home Magazine. To see more recipes, please click here.
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