To make the butter, place the sun dried tomato, butter and parmesan in a blender and whiz. Spoon into a piping bag and squeeze the butter under the skin of the chicken from the neck end. Smooth over with your hands making sure the butter is spread evenly. Season and place in the oven for 20 minutes at 190°C. Take out and leave to rest for 10min.
Lightly oil the vegetables, season and place on a hot griddle for 2min on both sides. Place on a tray, sprinkle over the oregano and place in the oven for 1 minute. Take out and drizzle with balsamic vinegar.
To make the fennel confit, pour the olive oil in a pan, add the shallot and fennel, season and cook for 5 minutes, add the Pernod, wine and oregano, cover with a lid and cook for 15 minutes.
To serve, take the breasts off the chicken, place in a pan with a little butter for 1 minute. Arrange the vegetables on a plate, spoon on the fennel and place the chicken next to them.
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