115g/4oz boneless skinless chicken breast
2 tbsp fat free natural fromage frais
1 tsp freshly chopped chives
1 level tsp wholegrain mustard
salt and freshly ground black pepper
283g/10oz swede
1 tbsp freshly chopped parsley
1. Preheat the grill to a medium/hot setting. Wash and pat dry the chicken breast and place in a foil lined grill tray. Mix 1 tbsp fat free fromage frais with the chives, mustard and seasoning. Brush half over the top of the chicken.
2. Cook for 15 minutes. Turn the chicken over, brush with the remaining fromage frais and mustard mixture and cook for a further 12-15 minutes until tender and cooked through.
3. Meanwhile, peel and chop the swede. Place in a saucepan and cover with water. Bring to the boil and cook for 8-10 minutes until tender. Drain well and mash. Season well and stir in the remaining fromage frais. Keep it warm in the oven until you’re ready to serve.
4. Slice the chicken and serve piled up on top of the mashed swede. Sprinkle with chopped parsley and black pepper, and accompany with green vegetables.
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