Preheat oven to 190˚C (gas mark 5 / 375 ˚F).
Steam potatoes for five minutes and set aside.
Wash chicken and pat dry with paper towels.
Oil baking pan with olive oil. Put chicken breasts in pan, skinned side down.
Place steamed potatoes around the chicken, being sure that they are on the bottom of the pan to catch cooking juices.
Distribute garlic, green pepper and onion evenly over chicken and potatoes.
Ladle tomato sauce over casserole. (If sauce is thick, add ¼ cup water.) Sprinkle fennel seeds and oregano on top, and cover with liberal grating of fresh pepper. Sprinkle the cheese over all and cover with tin foil.
Bake for ½ hour in preheated oven. Remove foil and turn the potatoes. Season with salt and baste with the cooking liquid.
Bake another 15 – 20 minutes uncovered.
This recipe for chicken Casserole calls for skinless chicken breasts, but you may want the additional flavor from the skin. If you do, brown the pieces in a skillet before putting in the casserole.
Serving Size 4 - 6 people