Maple Mustard Chicken with Golden Cheese

• Chop the cheese into thin slices (3 per person) and pop into a bowl of cold water.
• Bash or roughly chop the hazelnuts.

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the cheese until golden, 2-3 mins each side. Remove from the pan.
• Add the chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Remove the pan from the heat and add half a mustard sachet (per 2P), and the maple syrup.
• Add a splash of water if you'd like. Season to taste with salt and pepper. 

• Meanwhile, quarter and core the apple. Thinly slice lengthways.
• Halve the orange. Juice one-half then peel the rest with a knife and remove the segments.
• Just before serving toss the salad leaves, apple, orange sements, orange juice and hazelnuts with a drizzle of oil.
• Season to taste with salt and pepper.