8 chicken tenderloins (600g)
1/3 cp (115g) honey
2 tablespoons seeded mustard
1/3 cup white vinegar
2 tablespoons soy sauce
1 Place chicken in shallow dish. Pour half of the combined honey, mustard, vinegar and sauce over chicken, cover; refrigerate 3 hours or overnight.
2 Preheat oven to hot.
3 Roast undrained chicken, uncovered, in hot oven until cooked through (about 10 minutes).
4 Heat remaining marinade in small saucepan.
5 Serve chicken with potato kumara mash; drizzle with marinade.
4 Comments
January 29, 2009 at 10:59 pm
sounds delicious … Laila .. http://limeandlemon.wordpress.com
January 29, 2009 at 11:13 pm
Sounds tasty. My husband, who loves mustard and sweets, would love this combination for a marinade.
January 30, 2009 at 6:15 am
Sounds simple and delicious — two things I need!
January 30, 2009 at 4:37 pm
The photo is beautiful, with wonderful tones, texture blends and light.
The recipe is making my mouth drool.