Sticky chicken with colcannon

Name: Sticky chicken with colcannon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Waitrose King Edward Potatoes, rinsed and cut into 2cm chunks; ½ Essential Savoy Cabbage, core discarded and shredded; 2 Essential Salad Onions, finely sliced; 50 g Essential Unsalted Butter; 50 ml Essential British Free Range Whole Milk; 3 tbsp Essential Dijon Mustard; 3 tbsp Essential Wholegrain Mustard; 2 tbsp Essential Clear Honey; 600 g pack 4 Essential Higher Welfare British Chicken Breast Fillets

Colcannon is a mash made using potatoes and cabbage. The potato adds potassium to the protein-rich chicken in this dish packed with great-value ingredients. Both nutrients help to keep muscles healthy.

3.5 out of 5 stars(6) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

800g Waitrose King Edward Potatoes, rinsed and cut into 2cm chunks
½ Essential Savoy Cabbage, core discarded and shredded
2 Essential Salad Onions, finely sliced
50g Essential Unsalted Butter
50ml Essential British Free Range Whole Milk
3 tbsp Essential Dijon Mustard
3 tbsp Essential Wholegrain Mustard
2 tbsp Essential Clear Honey
600g pack 4 Essential Higher Welfare British Chicken Breast Fillets

Preheat the grill to medium-high and put a shelf towards the top of the oven. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 8 minutes. Add the cabbage and simmer for another 4 minutes. Drain in a colander and allow to steam dry for a minute, then tip back into the pan. Add the salad onions, butter and milk; season and mash together
Meanwhile, in a shallow dish, mix both mustards with the honey. Season the chicken breasts on both sides, then add to the honey mustard marinade, turning to coat. Discard any excess marinade and transfer the chicken to a lined baking tray.
Grill the chicken for 4-5 minutes on each side or until fully cooked through, the juices run clear and no pink meat remains. Rest the chicken for a couple of minutes, then slice and serve with the colcannon. Steamed green vegetables go nicely, too, if liked.

Cook’s tip

King Edward potatoes: Step away from the peeler! Potato skin contains lots of healthy fibre – just be sure to give the spuds a good rinse before chopping.

Typical values per serving when made using specific products in recipe