Honey mustard chicken parcels
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Cooking in a paper parcel is a French technique that cooks the meat and the sauce in one neat package.
Ingredients
Garlic
1 clove(s), crushed
Fresh sage
1 tbs, finely chopped, plus 8 leaves to garnish
Honey
2 tbs
Whole grain mustard
2 tsp
Lemon juice
2 tbs
Soy sauce
1 tbs
Skinless chicken breast
600 g, lightly scored (4x150g)
Lemon(s)
1 medium, 4 slices, halved
Asparagus
2 bunch(es), trimmed
Rocket
1 cup(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place garlic, chopped sage, honey, mustard, juice and soy sauce in a screw-top jar. Shake to combine.
2
Place each chicken fillet on a 20cm square piece of baking paper. Drizzle with mustard mixture. Top each with 1 piece of lemon. Fold paper to enclose chicken fillets and make parcels. Place parcels on a baking tray. Bake for 20–25 minutes or until cooked through.
3
Meanwhile, cook asparagus in a steamer basket over a saucepan of simmering water for 3-4 minutes or until just tender. Open chicken parcels and remove the lemon. Arrange asparagus on serving plates and top with chicken, remaining sage leaves and remaining lemon pieces. Serve with rocket.
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