Honey Mustard Glazed Chicken Breast
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Honey Mustard Glazed Chicken Breast

Honey Mustard Glazed Chicken Breast

with Mash, Sauteed Leeks and Spring Greens

This delicious Honey Mustard Glazed Chicken Breast has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
Allergens:
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Leek

112.5

Sliced Spring Greens

15

Honey

17

Wholegrain Mustard

(Contains Mustard)

25

Apple and Sage Jelly

2

British Chicken Breasts

Not included in your delivery

1

Water for the Greens

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Nutritional information

Energy (kcal)457 kcal
Energy (kJ)1913 kJ
Fat5.8 g
of which saturates1.3 g
Carbohydrate58.6 g
of which sugars20.4 g
Protein47.4 g
Salt0.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Medium Saucepan
Lid
Large Frying Pan
Aluminum Foil
Potato Masher
Colander
Pan

Instructions

Start the Potatoes
1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (no need to peel).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, trim the root and the dark green leafy part from the leek and discard. Halve lengthways, then thinly slice widthways.

Cook the Greens
2

Heat a saucepan on medium heat with a drizzle of oil and some butter (if you have any). Once hot, add the leek and cook until soft, 6-7 mins, stirring regularly. 

Add the spring greens along with the water (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry
3

While the greens are cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken breasts to the pan and season with salt and pepper. Fry until browned, 7-8 mins on each side.

Glaze the Chicken
4

Once the chicken is cooked, add the honey and mustard to the pan and turn to coat the chicken in it until sticky, 30 secs. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once glazed, transfer the chicken to a chopping board, cover with foil and leave to rest for 2 mins. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make your Mash
5

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Cover with a lid to keep warm.

Finish and Serve
6

Return the (now empty) frying pan to medium heat. Add the apple and sage jelly with a splash of water, bring to a simmer, then remove from the heat.

Reheat the mash and vegetables if needed, then slice the chicken widthways into 5 or 6 pieces and serve on your plates with the mash and greens alongside.

Drizzle over the apple and sage sauce to finish.

Enjoy!

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