Grilled Corn Fed Chicken Breast
With Herbs & Chilli Served With Lemon Rice

2 Corn Fed Chicken Breasts
Fresh Herbs, Coriander, Parsley & Thyme
2 To 3 Red Chillies Chopped
Extra Virgin Olive Oil
Chicken Stock
1 Cup Of Long Grain Rice
1 Medium White Onion Chopped
2 Lemons Made Into Zest & Juice
Salt & Black Pepper

First Marinade the Chicken Breasts by Mixing the Olive Oil, Chopped Mixed Herbs, Half The Lemon juice & Zest, Chopped Red Chillies, Salt & Black Pepper, And Leave The Chicken To Marinade For At Least Half An Hour.
In The Meantime, Using A Medium Size Pot, Fry the Onion in Olive Oil, Until Golden Brown, Then Add the Rice and Mix Well, Add Water To Cover The Rice, And Add The Chicken Stock, Let It Boil, Until The Rice Is cooked.
While The Rice Is Cooking, Using A Frying Pan, Brown The Chicken Breasts With A Little Butter & Olive Oil, Then Put It In The Oven To Finish Cooking, Make Sure The Chicken Is Cooked By Poking The Chicken Between The Wing Tip And The Breast It Self, If The Juices Are Clear The Chicken Is Cooked, Remove From The Oven And Set Aside.
When The Rice Is Ready, Drain Any Excess Water, Add The Chopped Herbs, Lemon Zest & Juice And Mix, Serve On 2 Plates, Put The Chicken Beside It, Put  The Pan Where You Cooked The Chicken On High Heat, And Deglaze It Using Some White Wine And A Little Knob Of Butter, Pour The Sauce Over The Chicken