Orange Mustard Chicken with Parsnip Mash

Orange Mustard Chicken with Parsnip Mash

Serves 1

5½ pts per serving

2 medium parsnip(s), peeled and sliced thinly
1 medium skinless chicken breast, boneless
1 heaped tspn coarse grain mustard
2 heaped tspn low-calorie marmalade, orange
1 tablespoon very low-fat plain fromage frais
1 teaspoon fresh chives, chopped
1 teaspoon salt
1/2 teaspoon pepper

	Preheat the grill to medium/hot. Cook the parsnips in a saucepan of boiling water for 15 minutes or until tender.
	Meanwhile, place the chicken upper side face down, in a foil lined grill tray. Season with salt and pepper. Grill for 8-10 minutes, then turn the chicken over and spread on the mustard and marmalade.
	Cook for a further 8-10 minutes or until the chicken is tender and the glaze has turned a deep golden colour.
	Drain the cooked parsnips. Mash with the fromage frais and chopped chives or parsley.
	Slice the chicken and serve piled on top of the mash.