Honey & Mustard Glazed Chicken

At 34 weeks pregnant with ridiculous back ache, pelvic pain etc and the outside temperature sitting at around 30 degrees, cooking meals is becoming a bit of a chore. Tonight my husband has gone out for the evening. So I am well chuffed with myself that I have cooked something from scratch and not resorted to a take away and even better it is my own recipe!

IMG_5793

This recipe serves 1 but could easily be scaled up.

Ingredients

  • 1 chicken breast
  • 1/2 cup of honey
  • 2 tbsp wholegrain mustard
  • 2 tsp of white wine vinegar
  • 2 tsp Olive Oil
  • Salt & Pepper

Method

  1. Wrap the chicken in some cling film and smash the chicken breast with a rolling pin until the chicken is flat but double the size
  2. Whisk together the honey, mustard, vinegar, oil and seasoning
  3. Remove the cling film & place the chicken in a glass dish and cover in the marinade, move the chicken breast around and make sure it is completely coated
  4. Leave the chicken & marinade in the glass dish, cover in cling film and place in the fridge for at least 1 hour
  5. Remove the glass dish from the fridge 20 mins before you wish to cook to bring it up to room temp
  6. Oil a griddle plan and heat it up till it is hot.
  7. Grill the chicken 2 minutes each side and then another 3 minutes each side, adding more marinade each time your turn it (Total cooking time is about 10 mins, but judge it based on how thick your chicken is.) – BE WARNED THE HONEY WILL SMOKE, A LOT! SO OPEN YOUR WINDOWS AND HAVE YOUR EXTRACTOR ON!

I served this dish with roasted new potatoes (you could use sweet if you are wanting to be really clean!), roasted carrots & parsnips, leeks and peas.

It would work equally well with a crunchy, fresh salad!

H x

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