Recipe

Solo: Creole Chicken with Minty Spiced Mustard Pea

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Creole Chicken with Minty Spiced Mustard Pea

Louisiana eclectically spiced chicken flattened pan-seared fillet with minted peas and courgette with a bold and tangy Dijon and lemon mustard sauce.




Ingredients to serve 1

  • 1 x Chicken Breast
  • 5ml x DD Creole Spice Mix
  • 50g x Green Beans - stem end trimmed
  • 5g x Garlic - crushed
  • 125g x Peas
  • 100g x Courgette - cut into half moons
  • 50g x Spring Onion - finely sliced
  • 2.5g x Mint - sliced just before using - See Step 2
  • 45ml x DD Spiced Mustard
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out Take out any “Pantry Items”. Preheat your oven to 220C and take your Daily Dish Spiced Mustard out, so that it can come to room temperature.

Washing Instruction

Wash your hands, green beans, baby marrow and spring onion well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip - See Step 2

Shingle - meaning to layer the slices over your meat in almost a fan like fashion.

Step 1 - Garlic Beans and Marrow

Scatter your trimmed green beans and half-moon baby marrows on an oven tray, sprinkle over your crushed garlic, add a splash of olive oil, a seasoning of salt and pepper and mix your vegetables thoroughly. Pop into your preheated for 8-12 minutes until your vegetables are lightly browned and tender.

Step 2 - Creole Chicken and Minted Peas

Season your flattened chicken breasts with your Daily Dish Spice Mix. Heat a large frying pan over med-high heat, add a good glug of olive oil and once your pan is hot but not smoking, fry your chicken breasts for 3-4 minutes on each side until cooked through - flattening your chicken breasts will allow them to cook evenly. Transfer to your chopping board and slice once cooled so that you can shingle over your vegetables when serving - See Gino's Tip. To the same pan add your spring onion, peas, a splash of water and your butter. Continuously stir and lightly break them up with a wooden spoon for 3-4 minutes until your peas are soft and cooked. Finish by adding your sliced mint and seasoning with salt and pepper to taste.

To Serve

Whisk your Daily Dish Spiced Mustard with a dash of water in a small mixing bowl, to loosen it up, divide your minted peas amongst your servings, top with your garlic bean and marrow. Shingle your meat on top and drizzle with your Daily Dish Spiced Mustard. Enjoy!