Chicken in Oatmeal with a mild, creamy mustard sauce

4 boneless chicken breasts
2 tbsps seasoned flour
1 egg beaten
140g medium oatmeal
1 tbsp vegetable oil
30 g butter
4 tbsps double cream
1 tbsp Isabella's Mustard Relish
1 tbsp lemon juice
salt and pepper
(serves 4)

Remove skin from the chicken.  Coat first in the flour, then egg and finally in the oatmeal, pressing it on well.  Chill until ready to cook

Heat oil and butter in a large heavy frying pan.  Add the coated chicken breasts and brown quickly on each side.  Lower the heat and cook, shaking the pan and turning the chicken occasionally, for 15 minutes or until cooked through.  Drain on kitchen paper and keep warm while preparing the sauce.

Pour off all but 2 tbsps of fat from the pan.  Stir in cream, Isabella's Mustard Relish, lemon juice and seasoning to taste.  Heat thoroughly, but try not to boil the sauce as it may become bitter.  Serve with the chicken.

Smoked Salmon Chicken Suprème

4 suprèmes of chicken
110 g Scotland's Finest smoked salmon
2 tbsps flour
1 egg beaten
110 g fresh white breadcrumbs
85 g butter
juice of 1/2 lemon
1 tbsp chopped parsley
(serves 4)

Put each suprème of chicken between two pieces of cling film and beat out, using a rolling pin or meat bat until very thin.

Carefully insert a layer of Scotland's Finest smoked salmon into the "pocket" in each suprème (formed by the breast meat and layer of chicken underneath) as if making Chicken Kiev.  Press the suprème sandwich to seal firmly, then coat each suprème in flour, then egg, then finally the breadcrumbs.  Chill for at least 2 hours.

Mix butter with lemon juice.  Heat in a heavy pan and fry the suprèmes over a high heat for 4 mins until browned, turning occasionally.  Reduce the heat and continue cooking for a further 15 - 20 mins, turning frequently.  Add parsley to pan for last few seconds of cooking time.  Serve immediately.

Chicken with mustard sauce (Healthy Eating)

4 x 175 g chicken breasts
20 ml Isabella's Mustard Relish
juice of 1 small orange
150 mls chicken stock
150 mls low fat natural yoghurt
(serves 4)

Remove skin from chicken and place in flameproof casserole.  Spread Isabella's Mustard Relish equally on each portion.  Sprinkle over orange juice and stock.  Bring to boil, cover with foil and the lid.  Simmer for 20 - 25 mins, or until tender.

Remove chicken with a slotted spoon and arrange on a warmed serving plat.  Keep warm.  Add yoghurt to the casserole and mix with the remaining juices in pan.  Heat sauce without boiling, stirring continuously, then pour over chicken and serve.