Lemon tarragon chicken
1/3 cup butter, softened
1 tbs grated lemon rind
1 tbs dry tarragon, chopped
1 tbs brown sugar
1 tsp ground black pepper
½ tbs sea salt
4 chicken breast fillets
1 medium lemon, sliced
8 unpeeled garlic cloves
Combine butter, rind, juice, tarragon, sugar, pepper and salt in a small bowl.
Make three diagonal cuts across each piece of the chicken fillet.
Press butter mixture into cuts, spread reminder all over chicken.
Place the fillets in a shallow baking dish, single layer, with lemon and garlic.
Bake, uncovered in an oven at 220˚C for 20 minutes or until browned lightly and cooked through.