Ingredients

4 chicken breasts, boned and skin on

2 tbsp dijon mustard

1 clove garlic, finely chopped

1 tsp brown sugar

5 tbsp olive oil

300g red cabbage, finely sliced

2 tbsp butter, melted

1 tin cannellini beans, drained and rinsed

Method

DRESSING

Place the mustard, garlic, sugar and seasoning into a large bowl and mix well.

Gradually blend in the oil to finish the dressing.

Pour the dressing over the cabbage, mix well, cover and leave over night refrigerated.

Brush the chicken with the melted butter and grill under a hot grill turning until the chicken is cooked through and the skin side crispy and golden.

Remove and slice.

Mix the beans in with the coleslaw.

Serve the sliced chicken on a bed of coleslaw.

Cooks Comments and Tips

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