Heat the oil in a frying pan and fry the chicken breasts for 2 – 3 minutes each
side. Add the Folláin Wholegrain Mustard with Beamish, balsamic
vinegar and honey and stir to coat the chicken. Place the frying pan under a
hot grill and cook for 10 minutes or until the chicken is cooked through. Serve
with cous cous, rice or boiled new potatoes and a salad.