Ingredients

• 2 tbs olive oil, plus extra, to drizzle
• 600g chicken thigh fillets
• 200g rustic-style bread, torn into large pieces
• 2 tsp fennel seeds
• 1 lemon, zested, juiced
• 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved
• 125ml (1/2 cup) extra virgin olive oil
• 220g fresh or frozen double-peeled broad beans
• 1/2 cup packed flat-leaf parsley leaves
• 1/2 cup packed mint leaves
• 220g fresh mozzarella

Description

Chicken, Fennel & Broad Bean Salad Recipe - 1 Preheat Oven To 200C. Heat Olive Oil In A Frying Pan Over High Heat. Season Chicken With Salt And Pepper, And Cook For 6 Minutes Each Side Or Until Browned And Cooked Through....

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