Roasted Chicken Breast with Balsamic, Honey & Mustard



Roasted Chicken Breast

with Balsamic, Honey & Mustard

Serves 4

12 Jersey royals potatoes, quartered

  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Maldon salt and freshly ground black pepper
  • 1 bunch of British asparagus, trimmed
  • 2 tablespoons chopped fresh parsley leaves


  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoon of dried oregano
  • 1/2 teaspoon dried basil
  • Maldon salt and freshly ground black pepper.
  • 4 boneless, skinless organic chicken breasts


  1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
  5. Place into oven and roast until the chicken is completely cooked through. Place asparagus in oven alongside chicken for about 7/8 minutes.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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