4 x 125g skinless chicken breasts
2 teaspoons wholegrain mustard
2 tablespoons clear honey
2 tablespoons light soy sauce
1 small red onion
Juice of 1 lemon
3 sprigs fresh coriander
2tbsp (20g) Clover Lighter
200g bag watercress leaves
Garnish
Toasted sesame seeds
Place the chicken breasts in a dish in one layer. Mix the mustard, honey and soy sauce and pour over the chicken breasts. Turn them over in the marinade to coat. Cover in cling film and refrigerate for 30 minutes to marinate.
Meanwhile, prepare the salad ingredients. Very thinly slice the red onion and place in a bowl with the lemon juice and leave aside for 20 minutes then, add the coriander.
When ready to cook, put the Clover Lighter in a frying pan and melt over a medium high heat. Be careful as it will spit a little. Drain the chicken breasts from the marinade and carefully add to the pan. Cook over a medium heat for 1minute then turn the heat down to low and cook for 20 minutes, turning frequently. Check the chicken is thoroughly cooked through; it will be dark and golden in colour. Remove from frying pan, cover with foil and let it rest for 5 minutes before slicing. Serve with the salad and sprinkle with sesame seeds.
Serves: 4
Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: 20 minutes