Preparation time: 10 minutes
Cooking time: 20 minutes
For 4 persons
4 chicken fillets
3 tablespoonfuls of olive oil
4 carrots thickly sliced
1 teaspoon demerara sugar
4 tablespoons Kalamata Balsamic Cream
4 tablespoons Balsamon Mustard with Oregano & Thyme
freshly ground pepper
Wash the fillets, pat dry and season with salt and freshly ground pepper.
Place the fillets in a roasting tin and drizzle with olive oil. Cook in a pre-heated oven at 180oC for 15 minutes.
Remove the tin from the oven and spread the Balsamon Oregano & Thyme Mustard on the fillets. Cook for another 5 minutes under the grill.
Add the carrots, ½ teacup of water and season with salt. Bring to a boil and let them simmer until all the liquid has evaporated. Sprinkle over the sugar, add the 4 tablespoons of Kalamata Balsamic Cream and let the carrots caramelize, turning them over occasionally.
Serve the chicken fillets with the caramelized carrots and a little fresh oregano.