A breast of guinea fowl stuffed with mozzarella served with sauteed fennel, pine nuts and sun blushed tomatoes.
Preheat the oven to 200'C.
Cut the mozzarella into slices. Season the guinea fowl breast with salt. Carefully lift the skin away from the meat to create a pocket. Stuff the mozzarella and the thyme into the pocket and then press the skin back down. Heat a frying pan until hot and add a drizzle of sunflower oil. Add the guinea fowl to the pan skin-side down and cook until the skin is golden brown. Turn the guinea fowl over, seal the flesh side and then transfer to a baking sheet and cook in the oven for 10 minutes.
For the garnish: dice the fennel, the garlic and the red chilli. Pick and chop the parsley. Spread the pine nuts on to a baking sheet and cook for 5 minutes in the oven until golden brown.
Heat a pan and add a drizzle of olive oil. Add the fennel to the pan and sweat the fennel until it is almost soft. Add the sun blushed tomatoes, garlic, pine nuts and chilli and allow the fennel to finish cooking. Once cooked, remove from the heat and add the parsley.
Serve the guinea fowl on a bed of fennel and spoon the cooking juices over the dish.
«This recipe also works well using chicken instead of guinea fowl. Try serving the guinea fowl with spinach and nutmeg instead of fennel.»