This strange combination smells and tastes extremely good and the flavour of the sauce is wonderful. It is an erotic looking dish which is simple to make. If you can’t get the ready boned chicken breasts an obliging butcher would probably bone some breasts for you.
Butter a fairly large ovenproof gratinée dish. Lay out the chicken breasts flesh side up and rub them with the crushed garlic. Sprinkle them with plenty of black pepper and salt. Chop the fish up into small cubes and put it in a mixing bowl. Stir the chopped chives or fennel leaves and the fennel seed and some more black pepper thoroughly into the fish. Put a spoonful of this mixture in the centre of each chicken breast and fold the breast over the fish. Put these little parcels into the gratinée dish with the folded over ends underneath so that they do not flap open and let all the fish stuffing out. You will find that when they have cooked they will stay together. Brush the tops with
© 1976 Josceline Dimbleby. All rights reserved.