with sauteed potatoes
6 tbsp mustard (smooth dijon / wholegrain)
3 tbsp clear honey
2 tbsp rapeseed oil (alternatively: olive oil)
4 large boneless chicken breasts
Juice of 2 lemons
Freshly ground black pepper
For the sauteed potatoes
4 tbsp olive oil
1 Scotch Bonnet chilli, chopped
750g/26oz cooked new potatoes, thickly sliced
1 lime, juice only
small handful fresh parsley, chopped
salt and freshly ground black pepper to taste
Preheat the oven to 350°F / 175°C / Gas mark 4.
Mix together the mustard, honey, and lemon juice in a medium bowl. Add salt and pepper to taste. Add the chicken to the mixture and coat the chicken. Place in the refrigerator for 20 minutes at least to marinate ( can be left overnight to marinate)
Place all the ingredients in a shallow casserole dish.
Bake for 45 minutes or until the meat juices run clear. Remove the casserole pan from the oven to cool.
For the Sauteed Potatoes, heat the olive oil and butter together in a frying pan.
Add the chilli and cooked sliced potatoes and fry gently for five minutes, until the potatoes are golden-brown.
Add the lime juice, parsley, salt and freshly ground black pepper, to taste, and fry for a further 1-2 minutes. Spoon into a bowl and serve.