Tangy Broiled Dijon Chicken

Don't be put off by the mix of vinegar and mustard, it really is worth trying!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons Dijon mustard
• 3  tablespoons red wine vinegar
• 4 (4 ounce)  chicken breasts, boned and skinned
•  Pam cooking spray, for spraying
• 2  tablespoons  chopped parsley

Directions

1. Preheat the broiler to hot.
2. Mix the Dijon mustard and wine vinegar together to a smooth paste and spread all over the chicken breasts. Arrange the chicken breasts in a broiler pan which has been sprayed with pam.
3. Cook the chicken under a preheated hot broiler for about 16 minutes (8 minutes each side), turning once halfway through. Don't put the chicken too near to the heat source or it will blacken on the outside and still be raw inside; it should be about 6in away.
4. The chicken should be cooked right through and tender. You can see if the chicken is cooked by piercing it with a sharp knife - if the juices run clear, it is ready to eat.
5. Serve the chicken immediately, sprinkled with chopped parsley, with some cooked green vegetables or a salad.