Orange mustard chicken with parsnip mash

2 medium parsnips, peeled and sliced thinly
1 x 150 g boneless skinless chicken breast
1 teaspoon coarse grain mustard
2 teaspoons reduced sugar orange marmalade
1 tablespoon low fat fromage frais
1 teaspoon chopped fresh chives or parsley
salt and freshly ground black pepper
Time: 25 min

1. Preheat the grill to medium/hot. Cook the parsnips in a saucepan of boiling water for 15 minutes or until tender.
2. Meanwhile, place the chicken upper side face down, in a foil lined grill tray. Season with salt and pepper. Grill for 8-10 minutes, then turn the chicken over and spread on the mustard and marmalade. Cook for a further 8-10 minutes or until the chicken is tender and the glaze has turned a deep golden colour.
3. Drain the cooked parsnips. Mash with the fromage frais and chopped chives or parsley. Slice the chicken and serve piled on top of the mash.