Serves 8
Preparation Time 1 hour
Oven Temperature 180°C
Roasting Time 35 minutes

Salsa

• 30ml olive oil
• 1 onion, thinly sliced
• 3 cloves of garlic, crushed
• 1 tin whole tomatoes, drained and chopped
• 15ml brown sugar
• 50ml red-wine vinegar
• 2 red sweet peppers, roasted, skinned and sliced
• 2 to 3 anchovy fillets, finely chopped
• ½ ciabatta loaf, crusts off and diced
• 30ml red-wine vinegar
• 50ml olive oil
• 1 small onion, chopped
• ½ red sweet pepper, finely chopped
• 8 Kalamata olives, pitted and chopped
• grated rind of one lemon
• 125ml sweet basil leaves, chopped
• 80g Parmesan cheese, grated
• 8 chicken breasts, deboned but with skin left intact
• 2 fennel bulbs, thinly sliced

1 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.
2 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.
3 To Serve Slice the chicken breasts and serve with the fennel and salsa.

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