
Honey mustard roast chicken difficulty 45 min. total time Ingredients for 4 persons 2 Onions 1 Clove Garlic 2 TBSP Kühne sundired tomatos 2 Chicken breast fillets 1 TBSP Oil 100 ml Kühne coarse mustard 2 TBSP Honey 1 TBSP Walnut oil 2 Sprigs Thyme 2 Sprigs Oregano Preparation Peel and finely chop the onions and garlic. Heat 1 tbsp of oil from the sun-dried tomatoes in a pan. Sauté onions and garlic over medium heat for 2–3 minutes. Chop the sun-dried tomatoes and stir in with 1 sprig each of thyme and oregano. Spread the mixture evenly in an ovenproof dish. Wash and pat dry the chicken breasts. Rub all over with vegetable oil, season with salt and pepper, and sear quickly on all sides in a non-stick pan over high heat. Place the seared chicken on top of the onion-tomato layer in the dish. Preheat the oven to 170 °C. Mix mustard, honey, and walnut oil, then pour over the chicken. Wash and halve the fresh tomatoes, and add them with the remaining herbs to the dish. Season with salt and pepper, then cover with foil. Bake in the preheated oven for about 15 minutes. Remove the foil halfway through baking. Serve the honey mustard roast chicken hot.