Ingredients
- 1 higher-welfare chicken breast
- ½ fresh red chilli
- 2 sprigs fresh marjoram or oregano
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 medium butternut squash
- a little single cream
- grated nutmeg
- salt
- pepper
- olive oil
Method
- Preheat the oven to 200 °C.
- Put 1 chicken breast, with its skin left on, in a bowl.
- Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together.
- Very carefully cut a medium butternut squash into quarters.
- Remove the seeds and slice one quarter of the squash as finely as you can.
- Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.
- Carefully pour a little single cream around the squash, not on the chicken.
- Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 – 35′.