And mix like this

1. Place onion, garlic, chilli and basil leaves into bowl. Speed 7 / 5 seconds.
2. Add roasted capsicum, ground coriander and salt and pepper to taste. Season really well. Speed 8 / 10 seconds.
3. Place the sauce into the a large baking dish and marinate the chicken breast in it for two hours at least or overnight. If pushed for time you can cook immediately.
4. Preheat oven to 180C.
5. Cover the baking dish with alumimium foil. Cook for 25-35 minutes or until cooked through.
6. Meanwhile, place rice into internal steaming basket. Rinse well. Cover with 600g hot water. Cook for 25 minutes / 100C / Speed 2 with the steaming attachment bottom dish on top to prevent splatters/bubbling up.
7. Once cooked, carefully slice the chicken breasts up into strips and spoon over the rice. Serve with extra coriander or basil and lemon wedges.

Or cook like this

1. Place onion, garlic, chilli and basil leaves into food processor. Speed high for a few seconds. Scrape down sides.
2. Add roasted capsicum, ground coriander and salt and pepper to taste. Season really well. Speed high for a 10 seconds. Scrape down sides.
3. Place the sauce into the a large baking dish and marinate the chicken breast in it for two hours at least or overnight. If pushed for time you can cook immediately.
4. Preheat oven to 180C.
5. Cover the baking dish with alumimium foil. Cook for 25-35 minutes or until cooked through.
6. Meanwhile, cook rice according to packet directions.
7. Once cooked, carefully slice the chicken breasts up into strips and spoon over the rice. Serve with extra coriander or basil and lemon wedges.