For an easy yet tasty recipe to jazz up chicken breast fillets, try this combination of mustard, orange and mint.
- 4 chicken breast fillets
- 2 tbsp mustard seeds, crushed
- 2 tbsp mustard seed oil
- 150 ml chicken stock
- 1-2 tbsp orange marmalade
- ½ bunch mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roll chicken breast fillets in crushed mustard seeds. Heat mustard seed oil in a heavy-based or non-stick pan over high heat and cook chicken for 2-3 minutes each side to seal. Reduce heat to medium and cook for 8-10 minutes or until cooked through.
Remove chicken from pan, increase heat and add chicken stock and marmalade. Boil vigorously for 1minute.
Finely slice mint.
To serve, slice chicken breast fillets in half lengthways. Throw mint into sauce and spoon onto the chicken. Serve with spinach, a green salad or fennel sautéed in butter with the juice of two oranges.