Honey Herb Chicken

This was inspired by a little article, a serving suggestion rather than a proper recipe, in Cuisine magazine issue number 175, page 33. Thanks once again to the very inventive Ginny Grant. Creamed corn is easy; you can used the tinned variety, but freshly made is very nice. Simply remove the corns from the cob and boil in a little salted chicken stock for about ten minutes, drain, add a little fresh cream and zap with a hand blender. There is a recipe nearby under the heading ‘on the side’ to the left of the screen.

2 tblsp olive oil.
2 tsp Dijon mustard.
2 tblsp honey.
Dash salt.
2 tsp finely chopped fennel fronds.
2 tsp finely chopped fresh rosemary.
2 plump chicken breasts.
¼ cup olive oil.
12 Jersey Benny potatoes, washed and sliced in half lengthwise.
Salt and freshly ground black pepper.

Mix the olive oil, mustard, honey, salt and herbs together in a small bowl and mix thoroughly. Place the meat in a lip-lock bag, pour the mustard mix on top of them, seal the bag and leave in the refrigerator for 4-6 hours. Take the bag out every couple of hours, squish it about to redistribute the marinade, and replace in the refrigerator. Do this at least once.

Pre-heat the oven to 200°C. Oil an oven tray. Wash the potatoes and cut in half along the long axes. Place them cut face down on the tray and when done, turn them over, sprinkle with salt and a few grinds of fresh black pepper. Place the chicken breasts on the tray and pour the marinade over them.
Bake for 40 minutes, then remove the tray from the oven. Pour about ½ cup of freshly made creamed corn on each of 2 warm plates, place a chicken fillet on each and arrange the potatoes to one side. Serve with a fresh salad on the side.

Serves: 2.

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