Chicken with chive and parmesan butter

Chive butter melts under the skin of the chicken breast to infuse the chicken with moisture and flavour.

• 160g butter, softened
• 1 bunch chives, finely chopped
• 3 garlic cloves, crushed
• 1/3 cup finely grated parmesan cheese
• 8 (250g each) chicken half breasts on the bone
• olive oil cooking spray

Energy 1778kJ	Fat saturated 13.00g
Fat Total 21.00g	Carbohydrate sugars -
Carbohydrate Total -	Dietary Fibre -
Protein 57.00g	Cholesterol 196.00mg
Sodium 277.64mg

All nutrition values are per serve.

1. Step 1

   Combine butter, chives, garlic, parmesan, and salt and pepper in a small bowl.

2. Step 2

   Use your fingers to gently loosen chicken skin on each piece of chicken. Press a heaped tablespoonful of chive butter under skin. Place chicken onto a plate. Cover. Refrigerate for 30 minutes, or until butter is firm. Remove. Spray lightly with oil. Season with salt and pepper. Preheat oven to 230°C.

3. Step 3

   Transfer chicken to 2 lined baking trays. Cook for 10 minutes. Swap trays around. Reduce oven to 200°C. Cook for a further 15 minutes, or until is cooked through.

4. Step 4

   Cover chicken with foil. Set aside to rest for 15 to 20 minutes before serving.

Chicken and peas with tarragon butter