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.
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
