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Recetas en Español
Mix fennel and parsley in a bowl, set aside. Clean and blanch all veggies, set aside. Open chicken and pound thin.
Stuff chicken with fennel-parsley mixture and fresh mozzarella. Roll up each breast and seal with toothpick. Season with salt and pepper.
Heat oil in a skillet. When hot, add chicken and cook each side for 3 minutes.
Place chicken in a lightly oiled casserole dish in a 375 degree oven for 20 minutes until fully cooked. In the same skillet, add more oil and saute veggies until brown and soft. Add chicken stock and reduce.
Remove chicken from oven, place on plate, surround with veggies and sauce from pan.