Clover glazed chicken breasts with honey, mustard & soy

Main course

Ingredients

4 x 125g skinless chicken breasts
2 teaspoons wholegrain mustard
2 tablespoons clear honey
2 tablespoons light soy sauce
1 small red onion
Juice of 1 lemon
3 sprigs fresh coriander
30g Clover
200g bag watercress leaves

Garnish

Toasted sesame seeds

* Place the chicken breasts in a dish in one layer. 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.

* 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.

* When ready to cook, heat a frying pan over a medium high heat and add the Clover to melt. Drain the chicken breasts from the marinade and add to the pan.

Turn the heat down to medium and cook for 20 minutes, turning frequently. Check the chicken is thoroughly cooked through; it will be dark and golden in colour.  Remove from frying pan and let it rest for a few minutes before slicing. Serve with the salad and sprinkle with sesame seeds.

Serves: 4

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 20 minutes

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