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Chicken with mustard honey sauce and crispy Brussels sprouts by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time25’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

400 gr. boneless or skinless chicken thighs, cut into bites

1 large egg

1 crushed chicken broth cube, without salt

200 gr. corn flakes

1 tablespoon whole weat flour

Salt

some olive oil

300 gr. Brussels sprouts, cut in half

1 onion cut into thin slices

2 tablespoons fresh thyme

For the Mustard and Honey Sauce:

30 gr. salted butter

50 gr. honey

40 gr. mustard

1 tablespoon lemon juice

1 teaspoon pepper

¼ teaspoon chili powder

¼ teaspoon smoked paprika

Salt


Recipe Directions

1. Preheat the oven to 200 °C. Line two baking trays with greaseproof paper.

2. In a bowl, beat the egg with the crushed broth cube. Put the chicken in the bowl with the egg and broth and mix. In another bowl put the corn flakes, the flour and a pinch of salt. Pass the chicken in batches through the corn flakes, pressing them to cover the chicken pieces. Place the chicken pieces in a pan. Sprinkle with olive oil.

3. Place the Brussels sprouts and onions in another pan and pour in 2 tablespoons of oil, salt and pepper.

4. Put the pans in the oven and bake for 20 minutes.

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