Fennel with chicken breast from the tray

Ingredients for 2 servings:

• 2 bulbs of fennel
• 24 cocktail tomatoes
• 1 handful of black olives, pitted
• 2 garlic cloves, peeled and sliced
• 1 handful of thyme leaves, fresh
• Sea salt and pepper, black
• olive oil
• 1 jar white wine, vermouth or Pernod
• 2 small pieces of butter
• 2 chicken breast fillets

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Mediterranean, healthy and delicious

Remove the stalks and greens from the fennel, finely chop, and place on a baking tray. Quarter the fennel bulbs. Halve the quarters again and pre-cook in boiling salted water for 10 minutes. Then remove with a slotted spoon and arrange on the baking tray. Preheat the oven to 220°C (top/bottom heat). Pierce the skin of the cocktail tomatoes. Blanch the tomatoes in the fennel water for a maximum of 1 minute. Drain and refresh with cold water. Peel the skin and place the tomatoes on the baking tray. Finally, add the olives, garlic slices, and thyme. Season with pepper and salt. Drizzle with a little olive oil and mix everything together. Distribute all the ingredients so that they are not stacked on top of each other. Now place the chicken breast fillets on top of the vegetables. Pour in the white wine and scatter pieces of butter over the vegetables. Bake in the preheated oven on the middle rack for 30 minutes. Serve with fresh baguette or ciabatta.