MUS­TARD CHICKEN WITH POTATO & CORN SMASH

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s for Dinner? -

1kg baby new pota­toes, pierced

4 x 200g sin­gle chicken breast fil­lets cook­ing oil spray

1 ta­ble­spoon whole­grain mus­tard 400g can corn ker­nels,

drained, rinsed

⅓ cup (80g) sour cream

¼ cup finely chopped fresh chives 60g mixed baby salad leaves 1 le­banese cu­cum­ber (130g), sliced into long, thin rib­bons

(see cook’s notes)

2 ta­ble­spoons lemon juice 1 ta­ble­spoon ex­tra vir­gin olive oil 1 lemon, cut into wedges

1 Boil, steam or mi­crowave pota­toes un­til ten­der; drain.

2 Mean­while, spray chicken with cook­ing oil; cook chicken on a heated grill plate (or grill or bar­be­cue) over medium heat, brush­ing oc­ca­sion­ally with mus­tard, for 5 min­utes each side or un­til cooked through. Cover chicken; stand for 5 min­utes, then slice thickly. 3 Com­bine pota­toes, corn, sour cream and chives in a large bowl; use a potato masher or back of a fork to lightly crush. Sea­son to taste.

4 Place salad leaves, cu­cum­ber, lemon juice and olive oil in a large bowl; toss gen­tly.

5 Serve chicken with potato and corn smash, salad and lemon wedges.

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