This recipe is easy and adaptable so do as you wish with it - add stuff, take stuff out, just keep the rosemary and mustard.
I cut my teeth grilling, roasting and braising chicken under the sage-like eye of Mark Edwards, group executive chef at Nobu. This is a simple but delicious supper for two, or bash a couple more chicken breasts flat and invite some friends around to join you
This unfussy, rustic dish is fantastic for sharing and great for a dinner party with friends. Once you have mastered de-boning the chicken, it is a quick, easy, and an interesting take on a classic. Serve with a chilled glass of Orvieto and have a great weekend!