Method:
1 Preheat oven 200°C fan-forced.
2 Heat oil in a frying pan over medium-high heat, season chicken breast with salt and pepper and cook for 1-2 minutes each side or until chicken is sealed.  Transfer to a baking paper-lined tray and roast in oven for 8-10 minutes or until chicken is cooked through. 
3 Combine cucumber, caster sugar, balsamic vinegar and dill in a bowl and set aside.
4 For the capsicum jam, heat oil in a frying pan over medium heat, add onion and garlic and cook for 2-3 minutes or until onion softens, add capsicum and cook for 4-5 minutes or until capsicum caramelizes. Stir in brown sugar and vinegar, cook for a further 5 minutes or until jam like.
5 Spoon capsicum jam onto a plate, top with chicken and pickled cucumber to serve