Crunchy honey mustard chicken with Tenderstem

1. Preheat the oven to 190°C, gas mark 5. In a food processor, blend the corn flakes and tarragon into coarse crumbs. Transfer to a small bowl, season and stir in the olive oil. Spread onto a plate.

2. Line a baking tray with parchment paper. In a small bowl, mix the egg white and 1 tbsp mustard together. Dip the chicken breasts in the egg mixture, then coat in the corn flake mixture. Place the chicken on the prepared tray and top with the remaining crumb mixture. Bake for 25-30 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.

3. Allow the chicken to rest for 2 minutes. Meanwhile, cook the Tenderstem according to pack instructions. Serve with the chicken and the remaining mustard.

Cook’s tip If you only need the egg white, you can freeze the yolk to use later. Beat it lightly. It’s important to add a pinch of salt or sugar (depending on whether they’ll be used for savoury or sweet dishes) to pre-frozen yolks because this prevents them from getting too thick as they freeze. Defrost in the fridge before use.