• - 500g chicken breast, quartered and pounded flat
• - Two sheets puff pastry, sliced in half
• - 1 chicken stock cube, pulverised
• - Tablespoon of butter, softened
• - Dried tarragon
• - Sliced capsicum (red pepper)

1. Preheat your oven to 180'. Line a baking tray with baking paper.
2. Combine the stock cube, butter and tarragon to make a buttery paste.
3. Brush each piece of chicken with some of the butter paste, lay slices of capsicum across the chicken and roll in to a parcel with the pastry.
4. Brush with a little milk or oil and bake for 20 mins or until cooked through.
5. These baskets are great with a big leafy green salad.

A fast, easy pastry chicken dish that looks and tastes great!