You may like to try this the next time you plan a menu to entertain invited friends.
Mustard & Rosemary Chicken
Serves 4
Prep time 5 min
Cooking time 15 min
4 (about 680g) chicken breast fillets (I only use hormones free chicken)
1 tablespoon wholegrain mustard
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon finely chopped rosemary leaves, plus extra sprigs, to serve
1 garlic clove, crushed
600g chat potatoes, quartered
250g baby spinach leaves
20g butter
1 lemon, cut into wedges
- Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat. (can be kept chilled for several hours to intensify mustard and rosemary flavour)
- Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 min, until cooked through and browned.
- Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place hot potatoes in a large bowl with spinach and butter, toss gently until spinach starts to wilt and butter melts.
- Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.
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