Keep aside a quarter of the herbs, and add the rest to the Thermomix bowl, along with the honey, mustard, lemon juice, lemon zest and black pepper. Blend 5 seconds/speed 10. Scrape down, and repeat if necessary.
Remove the under fillets from the chicken breasts, and save for another day. These can be cooked in seconds, in a hot pan.
Slash the chicken breasts several times, and pour over the marinade, rubbing it into the slashes. Leave to steep for at least an hour, preferably three hours. You can even leave to marinate overnight.
When ready, heat the oven to 180°C. Brown the chicken in a hot pan, in a little olive oil until nicely coloured all over. Add any of the excess marinade, cover with foil and bake in the oven until the chicken is done, about 20-25 minutes.
Set the chicken aside, re-covered with foil, and simmer the remaining juices, stirring to grab any sediment. Serve with the juices poured over and sprinkled with the retained fresh coriander, parsley and tarragon. The chicken is excellent with roasted vegetables, or a simple salad; allowed to cool, the chicken is brilliant in a sandwich, of buttered bread, sliced avocado, and finely chopped walnuts.