• 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2 x 400g tins cherry tomatoes
  • One red pepper, chopped
  • 1 tsp fennel seeds
  • Large handful of basil leaves
  • 5 tablespoons marscapone
  • 6 chicken breasts, skin on


  • STEP 1
    Heat the oven to 180C/160C fan/gas mark 4. In a large saucepan, cook the onion and garlic in the olive oil, for around 4-5 minutes, until they are soft. Take care not to allow them to brown.
  • STEP 2
    Add the cherry tomatoes, chopped peppers, and fennel seeds, and simmer for 10 minutes. Take from the heat and allow to cool slightly for 2 minutes, before stirring in the marscapone cheese. Season to taste.
  • STEP 3
    In a large frying pan, fry the chicken breasts in a little olive oil, skin side down, for around 5-6 minutes. Make sure that the skin gets really crispy. Turn them, and cook for a further 2 minutes.
  • STEP 4
    Transfer the chicken breasts to an oven proof casserole dish, and pour over the sauce. Sprinkle with the torn basil leaves, reserving a few to decorate at the end. Bake in oven for 30 minutes.
  • STEP 5
    Finally, sprinkle with the reserved basil leaves and serve immediately. This is delicious served with Mediterranean style rice, or roasted baby new potatoes.

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