Clover Glazed Chicken Breasts with Honey, Mustard & Soy
Over a year ago
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Ingredients
- 4 x 125 g Skinless chicken breasts
- 2 tsp. Wholegrain mustard
- 2 tbsp. Clear honey
- 2 tbsp. Light soy sauce
- 1 Small red onion
- 1 Juice of lemon
- 3 sprigs Fresh coriander
- 20 g Clover Lighter
- 200g bag Watercress leaves
- to garnish Toasted sesame seeds
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
1. Place the chicken breasts in a dish in one layer.
2. 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.
2. 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.
3. When ready to cook, put the Clover Lighter in a frying pan and melt over a medium high heat. Be careful as it will spit a little.
4. Drain the chicken breasts from the marinade and carefully add to the pan. Cook over a medium heat for 1 minute then turn the heat down to low and cook for 20 minutes, turning frequently.
5. Check the chicken is thoroughly cooked through, it will be dark and golden in colour.
6. 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.
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