zoom Crunchy honey mustard chicken with Tenderstem

    Save to your scrapbook

    Crunchy honey mustard chicken with Tenderstem

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Crunchy honey mustard chicken with Tenderstem

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2


    40g essential Corn Flakes
    1 sprig tarragon, leaves only
    1 tsp olive oil
    1 essential Free Range White Egg, white only, beaten
    3 tbsp Heinz Yellow Mustard Honey
    2 chicken breast fillets
    2 x 125g packs Tenderstem broccoli tips 


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars