This is a favourite chicken recipe of mine. The breasts carve easily and take no time to cook, and the formula is hard to forget, as everything is in multiples of two.

Ingredients

• 2 double breasts of chicken
• 2 tablespoons Provencale mustard
• 2 tablespoons chopped chives
• 2 tablespoons clover or other mild honey
• 2 tablespoons softened butter
• 2 tablespoons flour
• pepper to season, optional

Method

1. Carefully loosen the skin from the chicken breasts, but do not remove completely. The skin should remain attached to the chicken particularly down the centre back.
2. In a small bowl, blend together the Provencale mustard, chives, honey and butter. Spread this mixture evenly over the breast meat of the chicken under the skin, dividing it equally between the two chicken breasts. Pull the chicken skin firmly over the top to cover.
3. Place the chicken breasts on a roasting rack and sift the flour over the two breasts evenly. If wished, season with pepper.
4. Roast at 190ºC for 30-35 minutes, or until the chicken is cooked.
5. Stand for 5 minutes before carving into slices to serve. Or alternatively, cut down the centre of the chicken breasts to make four portions and serve.

Cooks Tips

- Chicken breasts come in varying sizes and you'll find the fillet or tenderloin has been removed from the meaty underpart of the breast and sold separately. This will vary the length of the cooking time.