M is for Mustard and Honey Chicken

So today, we take a break from desserts and nibbles and focus on the main course. If you’re in a panic for Easter lunch ideas, this might help. It’s simple enough to take the holiday stress away and delicious enough to have people asking for seconds.

It has been inspired by the Barefoot Contessa’s Parmesan chicken and a host of other recipes, all combined into one.

This serves 2 but can easily be multiplied.

Mustard and Honey Chicken

 

Ingredients:

2 chicken breasts, pounded into evenly flat fillets

3/4 teaspoon each pepper and salt, plus 1/2 teaspoon each

2 tablespoons honey

2 tablespoons mustard

2 cups bread crumbs

3/4 cup parmesan

3 tablespoons oil

Method:

1. Rub the chicken breasts with salt and pepper. Marinate them in the honey and mustard for 3-4 hours. I prefer to leave it overnight for the flavours to soak right in.

2. Heat the oil in a skillet. Simultaneously, preheat the oven to Gas 5 (400 F).

3. Mix the breadcrumbs with the parmesan and 1/2 teaspoon each of pepper and salt.

4. Dip the chicken in the breadcrumbs mixture and make sure they are well coated on both sides.

5. Sauté them for about 3-4 minutes on each side until you have a golden crust.

6. Drain on paper towels and then place them on lightly greased baking trays.

7. Bake the chicken fillets in the oven for another 8-10 minutes until the chicken is well done and you get a crispy coating.

7. Sprinkle with extra parmesan, if you’re a cheese junkie like I am.

8. Serve hot with a large helping of salad on the side.

Note:

1. This recipe can be modified to suit vegetarian palates and I usually follow the same recipe for a paneer version for the husband.

Mustard and honey paneer

2. This is best eaten hot and re-heating is not recommended.