Method:
1 Preheat the oven to 200°C fan forced.
2 Process the chicken breast with a pinch of salt, egg white, half the garlic and parsley in a food processor until smooth. Remove the seeds from the capsicum halves and spoon the mince mixture into the capsicum halves.
3 Heat oil in a frying pan over medium heat, add the mini caps, cook for 5 minutes, transfer the frying pan to the oven and cook for 6-8 minutes, or until light golden and chicken filling is cooked through.
4 Using a mortar and pestle crush the fennel seeds, add remaining garlic, lemon rind and 1 tbs juice, season with salt and pepper and drizzle with olive oil to make a dressing.
5 Arrange the mini caps on a plate and spoon over the dressing to serve.