To start, dice your onion, gate your garlic and parmesan, and trim your tenderstem broccoli. Then, butterfly your chicken breasts and coat them in the flour.
Add your water for the rice to a saucepan. Once boiled, season with salt and add your rice. Cook for 10 mins, then drain and set aside.
Put a on pan medium-high heat, add 10g of your butter, then add the chicken breasts and season with salt and pepper. Cook for 6 mins, turning half way through. Then, place them on a plate and set to one side.
In the same pan, add your onion and cook for 4 mins. Then add your garlic and cook for 1 min. Lower to medium and add your chicken stock paste, water for stock, and coconut cream. Mix and simmer for 2 mins. Meanwhile, boil your tenderstem broccoli for 5 mins, then drain, add the remaining butter, and set aside.
Meanwhile, add your herbs to the sauce, including dried thyme and oregano, as well as your sun-dried tomato paste. Then, give it a mix and add your chicken back into the pan. Simmer for 4 mins, letting the sauce thicken and the chicken cook through.
Finally, take your sauce off the heat and top with fresh basil. To serve, add your rice onto a plate, along with your tenderstem broccoli - season with salt. Then, add your chicken and cover with the sauce. To garnish, sprinkle over your parmesan and add a couple of basil leaves (optional).
