This recipe is super easy to do with limited washing up, but you will need a spare couple of hours as we need to soak the chicken for at least 2 hours in our mustard mixture. I’ll get straight to the recipe now:
What ingredients do I need?
200g of small chicken breast fillets per person
4 table spoons white vingear
3 tea spoons of english mustard
2 Small whole leaved carrots per person
1 slice of pancetta per chicken fillet (roughly 6 slices per person)
Great! I have those ingredients, what do I need to do now?
Firstly add the white vinegar and english mustard into a bowl and mix, then add 1/4 cup of water and mix again. Next add the chicken fillets into the bowl and transfer to the fridge and leave for *at least* 2 hours.
After 2 hours (or longer) take out of the fridge, take out your pancetta and wrap one slide around the centre of each chicken fillet. Transfer each chicken fillet to a baking tray once done.
Cook for 10 minutes at 200C, meanwhile remove the leaves from your leaved carrots and cover those and your broccoli in oil. Once the 10 minutes is up take the tray of chicken out and add the veg to the backing tray. Rotate each chicken fillet then add pepper onto the veg and then place back into the over for 10 minutes.
After 10 minutes take out and enjoy, the broccoli will be nice and crispy almost like Chinese crispy seaweed, while the carrots will be nice and juicy and flavoursome.