HONEY, LEMON CHICKEN

HONEY, LEMON CHICKEN  

Serves 4

Approx. 3 Syns per serving

4 skinless chicken breasts
4 level tbsp. runny honey - 10 Syns
Finely grated zest and juice of 1 lemon
2 cloves of garlic, crushed
1 tbsp. Dijon mustard - 1.5 Syns

Slash each chicken breast along the top with scissors or a sharp knife, two or three times.
In a shallow baking dish, mix together the honey, lemon zest and juice, garlic, mustard and 2 tsp. black pepper.
Add the chicken in a single layer and turn to coat all over. Leave, covered in the fridge for at least an hour or, preferably, overnight.
Pre-heat the oven to 220C/Gas 7. Cook for 30-40 minutes, ensuring the chicken is thoroughly cooked through before serving.

We had these the other night and, although really simple, they were very fresh and tasty. We had them with new potatoes, sweetcorn and mange tout.Serve immediately. We usually have it with some SW friendly chips and a big side salad.