2tbsp.Flat leaf parsleyfinely chopped, plus extra for service
1tsp. Wholegrain mustard
Blend all of the marinade ingredients in a food processor until it resembles a paste. Place the paste and chicken breasts in to a bowl and mix to ensure the chicken is coated, cover and refrigerate for at least 2 hours and up to 24 hours.
Pre-heat the oven to 180°C and take the chicken out of the fridge. After 10 minutes heat the oil in a frying pan over a medium to high heat. Fry the chicken breasts on each side until evenly coloured, about 5 to 10 minutes then play on a baking tray and put in the oven for about 12 minutes.
While the chicken cooks, put the cabbage, onion, carrot, apple and parsley in a bowl and mix together. Add the yoghurt and mustard and mix some more. Season as you like with ground black pepper and sea salt.
When the chicken is cooked place some slaw onto your plate and place the chicken on top or to the side and enjoy. Serve with a little extra parsley sprinkled on top and half a lime to squeeze over.
This recipe was adapted from one found in Delicious Magazine.