2 tablespoons honey
Creamy Fennel & Celery Slaw
2 medium fennel bulbs (600g)
Combine honey and mustard in small bowl, Brush chicken both sides with half of the honey mixture; cook, in batches, in heated lightly oiled large frying pan about 15 minutes or until cooked through, brushing with remaining honey mixture.
Meanwhile, make creamy fennel and celery slaw.
Serve chicken with slaw, sprinkled with reserved fennel tips
Creamy Fennel and Celery Slaw
Trim fennel, reserving about 1 tablespoon of the tips (discard the rest).
Slice fennel thinly, combine with celery and parsley in large bowl.
Combine remaining ingredients in small bowl, pour over slaw mixture; toss gently to combine.
Nutritional Information Per Serving: 8.8g total fat (2.9g saturated fat); 1371kj (328 kal); 21.2g carbohydrate; 40.8g protein; 4.9g fibre