Serves 2
Meat:
- 2 chicken breasts
Rub:
- 3 cloves garlic
- 1 sprig marjoram
- 2 sprigs thyme
- 2tsp whole peppercorns
- 1tsp salt
Veg:
- 1 red bell pepper
- 1/4 red onion
- 1/2 bunch spinach
Separate marjoram and thyme leaves from stems. Bash the rub ingredients together in a righteous mortar & pestle. Rub chicken breasts thoroughly (but tenderly) with rub, let sit for 15 minutes or so (I'm sure it'd be really good left in the fridge for an hour or two.)
Slice the bell pepper and onion into medium-thin slices. Wash spinach. Set aside all veggies.
Put 1/2 - 1 tablespoon butter and 1/2 - 1 tablespoon oil into pan on medium heat. Pre-heat oven to 300. Pan-fry chicken breasts until golden. Leave heat on medium, but remove chicken breasts to a baking dish, leaving all pan juices and herbs in saute pan. Put baking dish in oven.
WHile periodically checking the chicken for doneness, toss onions and bell peppers together in all those succulent juicerinos until they reach a desired level of done. You can toss spinach in with this mixture now, or remove bell peppers and onions to a bowl and do the spinach separately. Either way, ensure they are all mixed together. Plate with chicken. Enjoy.