Recipes
Honey Mustard Chicken Breasts
Sticky, sweet and lower in fat
| 1 |
juice of lemon |
| 1 |
small red onion |
| 2 tablespoons |
clear honey |
| 2 tablespoons |
light soy sauce |
| 2 teaspoons |
wholegrain mustard |
| 200g bag |
watercress leaves |
| 2tbsp (20g) |
Clover Lighter |
| 3 sprigs |
fresh coriander |
| 4 x 125g |
skinless chicken breasts |
| Garnish |
Toasted sesame seeds |
Place the chicken breasts in a dish in one layer. Mix the mustard, honey and soy sauce and pour over the chicken breasts. Turn them over in the marinade to coat. Cover in cling film and refrigerate for 30 minutes to marinate.
Meanwhile, prepare the salad ingredients. Very thinly slice the red onion and place in a bowl with the lemon juice and leave aside for 20 minutes then, add the coriander.
When ready to cook, put the Clover Lighter in a frying pan and melt over a medium-high heat. Drain the chicken breasts from the marinade and carefully add to the pan. Cook over a medium heat for one minute then turn the heat down to low and cook for 20 minutes, turning frequently. Check the chicken is thoroughly cooked through; it will be dark and golden in colour.
Remove from frying pan, cover with foil and let it rest for 5 minutes before slicing. Serve with the salad and sprinkle with sesame seeds. Remember, if you prefer, you can make this delicious recipe with Clover.
- Serves: 4
- Preparation time: 10 + 30 marinating mins
- Cooking time: 20 mins
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