As I continue to procrastinate from packing stuff up ready for moving out next week (eeeek!) I thought I would share my latest creation; Honey Mustard Chicken.
Well technically I should have called it “Date Nectar” Mustard Chicken as that’s exactly what I used for this recipe.
As I’m sure many of you know, a few weeks before you prepare to move out, you start to actually take notice of the amount of crap you have laying around the house.
Then have the agonising task of deciding what you do and don’t need to keep (I’m still adamant I need to keep my 8 year old, hardly worn steel toe cap boots “just in case”).
It also encourages me to potentially reduce my food bill by ACTUALLY using some of the food I buy, usually on impulse, but never get around to using more than once.
In this case it was Beloved’s Date Nectar. Now I love a good date, both in the relationship sense and food sense so I thought why not give it a bash. Imagine, dates pulsed up into a honey like consistency and that’s pretty much what it is. Which I must say is pretty good. I don’t typically use much of these kinds of foods (including honey) as they are particularly high in carbohydrates and calorie dense but in this recipe, there isn’t really any substitution.
Fortunately, it’s pretty strong so you don’t need much to give this dish it’s sweet tone which goes amazingly well with the saltiness from the pancetta and creaminess from the sauce. I very rarely have honey OR mustard on their own but put them together and they are an absolute winner!
Creamy Honey Mustard Chicken with Crispy Pancetta
- 1 kg chicken breast
- 65 g honey / date nectar
- 50 g wholegrain mustard
- 50 g pancetta / bacon, diced
- 100 g 0% fat Greek yogurt
- 250 ml usweetened almond milk (sub. for milk of your chocie)
- 1.5 Tbsp garlic, minced
- 1 tsp cornflour, mixed with 1 Tbsp water
- 2 Tbsp fresh parsley, chopped
- salt, to taste
In a large bowl, combine the honey, mustard and garlic
Coat chicken evenly in the bowl and allow to marinate whilst you cook the pancetta.
Heat a nonstick pan over medium heat, fry the pancetta until crispy then transfer to a plate.
Using the same pan (hopefully with a nice bit of fat left in!), sear chicken fillets on each side for a couple of minutes. Not completely as the chicken will continue to cook later.
Add any remaining honey mustard sauce into the pan along before slowly whisking in the milk and yogurt to avoid curdling.
Bring to a simmer while stirring occasionally to mix the favours through the sauce, until the chicken is cooked through. Transfer the chicken to a plate.
Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce.
Top with the pancetta and garnish with parsley.
You can also use low fat or regular bacon in place of the pancetta if that's your preference!
Nutritional Information per serving:
Calories: 265 / Protein: 40g / Carbohydrates: 13g / Fat: 6g / Fibre: 1g
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