Acacia Honey-glazed Chicken Breast with Tomato, Artichoke and Watercress

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large artichoke
• 1 lemon
• 1 tbsp plain flour
• 1 tsp olive oil
• 2 x 225g/8oz corn-fed chicken breasts
• 2 tbsp acacia honey
• 1 lemon
• 1 beef tomato
• ¼ cucumber
• 1 banana shallot
• 2 garlic
• small handful fresh chives
• 6 sprigs fresh chervil
• 2 tbsp sherry vinegar
• 2 tsp wholegrain mustard
• 3 tbsp natural yoghurt
• salt and freshly ground black pepper
• 1 bunch watercress

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the artichoke by cutting off the top third and snipping the leaf tips. Rub the cut surfaces with a lemon half, then simmer in a pan of boiling water for about 25 minutes until a knife slides easily into the base. Drain, scrape out the choke and cut the heart into wedges.

2. Preheat the oven to 400°F (200°C). Pat the chicken breasts dry, season with salt and black pepper, and dust lightly with the plain flour, shaking off the excess.

3. Heat the olive oil in an ovenproof frying pan over medium-high heat. Sear the chicken for 3 minutes per side until golden, then transfer the pan to the oven for 10 to 12 minutes until the thickest part reaches 165°F (74°C).

4. Whisk the acacia honey with the wholegrain mustard and a pinch of salt. Brush over the chicken during the last 3 minutes of roasting, then rest the chicken on a board for 5 minutes.

5. Finely chop the banana shallot and garlic. Dice the beef tomato and cucumber, discarding the tomato seeds. Snip the chives and pick the chervil leaves. Set everything aside.

6. Whisk the sherry vinegar, natural yoghurt and the juice of the second lemon with salt and pepper. Stir in the shallot, garlic and half the chives and chervil.

7. Toss the diced tomato, cucumber and artichoke wedges with half the dressing and season to taste.

8. Divide the watercress among two plates and spoon over the artichoke salad. Slice the chicken, arrange on top, spoon over the remaining dressing and scatter with the remaining herbs.