Chicken with Roast Fennel
Kip met Geroosterde Venkel
4 x 140g (5oz) Chicken Fillets
340ml (12floz) Pasatta or Tomato Sauce
255g (9oz) Green Beans
8 slices Parma or Prosciutto Ham
1 Fennel Bulb
2-3 tbsp Fresh Sage
2-3 tbsp Olive Oil
Oregano
Black Pepper
Pre-heat the oven to 180°C: 350°F: Gas 4.
Finely chop the fresh sage and mix with half of the oil.
Brush over the chicken, then wrap with the ham.
Place into a shallow ovenproof dish and bake for 20 minutes.
Mix the pasatta with finely chopped oregano and plenty of black pepper.
Remove the chicken pour over the sauce and cook for a further 5-10 minutes.
Slice the fennel, brush with the remaining oil and saute in a frying pan for about 15 minutes or until golden brown.
De-string the beans and cut into pieces.
Boil, reduce to a simmer and cook until just tender.
Serve the chicken accompanied with the fennel and green beans with the sauce poured over.
Serves: 4
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