Method

Take the chicken breasts and cut into strips. To marinade the chicken, mix 1 tablespoon of olive oil with the lemon zest and finely chopped tarragon. Coat the chicken in the marinade and leave overnight or for a few hours (the longer the better but it will still taste great).

Place the two red whole peppers on a baking tray. Rub with olive oil and salt then bake in a hot oven at 180°C for 20 minutes until soft, turning occasionally.

Once cooked, place the peppers in a bowl and seal with cling film to trap in the steam.  Once the peppers are cool remove and peel off the skin. Cut the peppers in half, remove the stalk and seeds then wash thoroughly.  Cut each red pepper into strips and keep to one side.

When you’re ready to cook the chicken, pour 1-2 tablespoons of olive oil into a frying pan and place over the heat.  Fry the chicken strips until cooked through properly, turning frequently to prevent overcooking on one side, then mix in the peppers.

Pile onto a piping hot baked potato and season with salt and pepper.

Serve with fresh crisp salad leaves.