Serves: 2 | Preparation Time: 45 min
- 100g butter
- tarragon leaves, finely chopped
- 2 chicken breasts (skin on)
- tarragon butter
- salt and pepper
- 200g broccoli, cut into florets
- 1 Cup long grain rice
- 1 red capsicum, sliced in half
Take out 100g of butter and allow to soften at room temp. Pick 20ish tarragon leaves and finely chop. Mix into the butter and place in the centre of a sheet of glad wrap. Fold the glad wrap in half and roll the butter in the wrap. Holding both ends; twist until you make a sausage shape. Place in freezer for an hour.
Pre heat the oven to 180 degrees. Remove your tarragon butter from the freezer and slice into discs. With a small knife make a hole between the skin and the flesh and slide in one or two discs of butter. Lightly brush all of the chicken with oil and season well.
Clean the capsicum and remove all seeds and slice in half. Rub with oil and seasoning and place in baking tray. Add the prepared chicken breasts to the same tray and roast uncovered for about 20 minutes.
While the chicken is cooking prepare your rice and add two crushed garlic cloves to the water.
Cook your broccoli in salted water until cooked through, toss in butter and seasoning. Remove chicken from tray and place on plate. Spoon rice into capsicum halves and drizzle with tray juices. Serve with broccoli.