A tasty chicken and cheese fusion.


  • 4 large chicken breasts (skinned and boned)
  • 90 g emmenthal cheese
  • salt and freshly ground black pepper
  • 1 large head of fennel
  • 2 large ripe tomatoes
  • 12 black olives
  • 1 tblsp olive oil
  • 4 tblsp white wine (dry, if possible)


  • Preheat the oven to 200°C (400°F/Gas 6).
  • With a sharp pointed knife, make an incision in the rounded side and down the length of each chicken breast, without cutting right to the ends.
  • Gently make a pocket in each breast.
  • Divide the cheese into four, and stuff one piece of cheese into each chicken pocket.
  • Season with pepper, then close the breast to conceal the cheese.
  • Trim and finely slice the fennel, keeping the tops for garnish.
  • Peel and slice the tomatoes (plunge them into boiling water for a few seconds in order to remove the skins easily).
  • Stone and roughly chop the olives.
  • Heat the oil in a pan and sauté the fennel for about 5 minutes until softened.
  • Lightly grease four large squares of foil, greaseproof paper or baking parchment and place a portion of fennel on top of each one.
  • Scatter the fennel with the olives and arrange the tomato slices on top.
  • Season well.
  • Place the stuffed chicken breasts on top of the tomatoes and spoon one tablespoon of wine over each.
  • Close the parcels and seal tightly to make papillotes.
  • Place in a baking dish and bake for 25 minutes.
  • Open the papillotes and lift out the chicken and vegetables on to warm plates.
  • Pour the juices over each, garnish with the reserved fennel tops and serve immediately.

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