Chicken with lemon and terragon

I have just read lots of food-blogs and got inspired to create something on my own out of the things I have at home.

To cook the chicken perfectly I use a food-thermometer – my best friend in the kitchen. The inner temperature of the chicken has to be 70 degrees Celsius and the Oven on 250. Then you don’t risk getting it raw but it will turn out just enough done.

Honey and lemon-marinated chicken breasts with tarragon
(2 servings)

2 chicken fillet
Rind and juice from half a lemon
1 tsp honey (preferably Swedish)
1 sprig estragon
Salt and pepper

Blend a marinade of lemon rind, juice and honey. Score along the chicken breast; put half of the tarragon in each breast. Place the chicken in the marinade. Let marinate for 10 minutes or longer. Heat the oven to 250 degrees. Fry the chicken breast on both sides to get a nice surface. Stick the thermometer in to it and choose the inner temperature, 70 degrees. Put it in the oven and put some rice to boil on the stove. Spinach leaf fried in butter goes nicely with it.