2 whole chicken breasts, skinned, boned, halved, flattened, excess fat removed
1 sweet red or yellow pepper
1 small red onion
1/2 cup olive oil
1 tsp. dried basil
Pinch of fennel seeds
1/2 cup flavored bread crumbs
2 slices bacon

In a flat dish, press crumbs into chicken on both sides. Oil one oven-proof casserole dish. Core pepper, cut in quarters, slice thin. Peel onion, cut in quarters, slice thin.

In a small bowl mix peppers, onion, basil, fennel and half the oil. Place chicken in casserole dish. Place pepper-onion mixture on each breast. Place bacon slice on each breast.

Bake on top shelf of preheated oven at 425°F for 20 minutes.