Honey Mustard Chicken

• 1/2 cup tomato sauce
• 1/4 cup whole-grain mustard
• 1/2 cup honey
• 2 3/4 lb chicken winglets, scored
• 1 tbsp vegetable or olive oil
• 1 2/3 lb butternut squash, peeled, seeded, cut into 3/4 inch pieces
• 1 None small chicken bouillon cube, crushed
• 2 None spring onions, thinly sliced
• 2.5 oz frozen peas
• 2 tsp finely chopped fresh parsley

1. Preheat oven to 425u0b0F. Place a greased wire rack over a baking tray lined with foil. Combine tomato sauce, mustard and honey in a bowl. Season. Add chicken and toss to coat. Place chicken in a single layer on prepared rack. Bake for 25 mins, turning occasionally, or until browned and cooked through.
2. Meanwhile, heat oil in a deep frying pan over medium heat. Cook squash for 8 mins, or until almost soft. Stir in crushed bouillon cube, onions and 1/2 cup water. Simmer, stirring occasionally, for 2 mins. Add peas and cook for 3 mins, or until sauce reduces. Stir in 1/2 the parsley.
3. Divide squash mixture between serving plates. Top with chicken and sprinkle with remaining parsley. Serve.

tomato sauce, wholegrain mustard, honey, chicken winglets, vegetable, butternut squash, chicken bouillon cube, spring onions, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32959 (may not work)