Marinated Chicken Breasts in Maille with Spring Onion and Spinach Salad
Ingredients
Marinade
- 2 tbsp Maille Black Olive and White Wine Mustard
- 4 tbsp Maille olive oil
- 4 tbsp Maille sherry vinegar with sundried tomatoes
- Grating of lemon zest
- Salt and freshly ground black pepper
- 4 chicken breasts
Salad
- 2 tsp Maille Black Olive and White Wine Mustard
- 4 tbsp Maille extra virgin olive oil
- 2 tbsp Maille white balsamic vinegar (or Maille white wine vinegar)
- 200g baby spinach
- 200g spring onions, finely sliced
- Thyme for garnish
- Salt and freshly ground black pepper
Preparation
- Mix the Maille black olive and white wine mustard with the olive oil and Maille sherry vinegar with sundried tomatoes in a shallow non-metallic dish. Season.
- Add the chicken breasts to half the marinade and turn them over to coat in the mixture. Cover and refrigerate for at least 30 minutes, or overnight. Reserve the other half of the marinade to brush on the chicken before serving.
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Arrange the chicken on a baking sheet and roast for 25-30 minutes, until cooked, basting after 15 minutes with the marinade. Test with a sharp knife – there should be no trace of pink juices. If there are, cook for a little longer.
- Whilst the chicken is cooking, make the salad dressing by whisking together the mustard, olive oil and vinegar. Season. Mix together the baby spinach and spring onions. Add the dressing and toss together. Serve with the chicken breasts, and garnish with thyme.