Ciabatta Stuffed-breasts with Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
8
- For the salsa
- ⅛ cup olive oil
- 1 onion (thinly sliced)
- 3 cloves garlic cloves (crushed)
- 14 ozs canned, chopped Tomatoes (drained)
- 1 Tbsp light brown sugar
- ¼ cup Red wine vinegar
- 2 red Bell pepper (roasted, skinned and sliced)
- 2 Anchovy fillet (finely chopped)
- For the chicken
- ½ Ciabatta (loaf)
- ¼ cup olive oil
- ⅛ cup Red wine vinegar
- 1 small onion (chopped)
- ½ red Bell pepper (seeds removed, finely chopped)
- 8 kalamata Olives (pitted and chopped)
- 1 unwaxed lemon (finel grated zest)
- 2 Tbsps finely chopped Basil
- ¾ cup grated Parmesan
- 8 boneless Chicken breasts
- 2 Fennel bulb (thinly sliced)
Preparation steps
1.
For the salsa: heat the olive oil in a pan over a medium heat and cook the onions and garlic for about 5 minutes until soft. Add the tomatoes, sugar and vinegar and simmer for about 15 minutes.
2.
Add the peppers and simmer for 5 minutes. Add the anchovies, mix well and taste before seasoning (sparingly, as anchovies are quite salty). Allow to cool.
3.
Heat the oven to 180°C (160°fan) 350°F gas 4.
4.
For the chicken: put the bread in a mixing bowl and drizzle with olive oil and vinegar.
5.
Add the onion, pepper, olives, lemon zest, basil and parmesan and mix well.
6.
Cut diagonal slits in each chicken breast without cutting right through and stuff the breasts with the bread filling. Close the cuts with wooden cocktail sticks and rub with olive oil.
7.
Cook the chicken in a frying pan until golden brown all over, starting with the skin side underneath.
8.
Place the fennel in a roasting tin, top with the chicken breasts and bake for about 35 minutes until the chicken is cooked through.
9.
Slice the chicken breasts and serve with the fennel and salsa.
