4
Easy
30 minutes
30 minutesPreheat the oven to 180°C. Fold the garlic, parsley and lemon zest into the softened butter. Carefully loosen most of the skin from the chicken breasts before gently spreading the flavoured butter evenly underneath.
Arrange on a baking tray, season with salt and roast for 15 to 20 minutes, or until golden and tender.
Top with spoonfuls of the guava pickle and serve on slices of toasted farmhouse loaf.
To make the guava pickle, place the spices in a pan and dry-fry over a medium to low heat for 30 seconds. Add the olive oil and guavas and toss to coat evenly with the spices. Add the vinegar and brown sugar and reduce for 20 minutes until sticky.
