Honey Mustard Chicken

This is yummy. You'll certainly want to add it to your regular menus.

Serves 4
2 large chicken breasts - skinless, boneless (14 pro points)
1/3 cup runny honey (12 pro points)
1/3 cup cider vinegar (or white vinegar)
2 tblsp soya sauce
2 tblsp wholegrain mustard

Marinate the chicken for 2 hours. Heat a little oil in a pan to medium (not too hot as the sugar will burn).
Place breasts in pan - smooth side down and leave for about 5 minutes. When nicely golden underneath, turn over and reduce heat to medium.  Cook until firm (if you are not sure they are cooked through, then slice into the thickest bit of one breast to make sure there’s no pink left).

Remove from pan and rest for 4 minutes before slicing across the grain in diagonal slices.  While chicken is resting, add the rest of the marinade to the pan and boil for a couple of minutes to make a delicious, sticky sauce.

If the residue in the pan is too burnt, then just put it in a pot and boil it up.

Serve with mashed potato and kumara and a green vegetable.