Honey-Mustard Chicken

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8 chicken tenderloins (600g)
1/3 cp (115g) honey
2 tablespoons seeded mustard
1/3 cup white vinegar
2 tablespoons soy sauce

1 Place chicken in shallow dish. Pour half of the combined honey, mustard, vinegar and sauce over chicken, cover; refrigerate 3 hours or overnight.
2 Preheat oven to hot.
3 Roast undrained chicken, uncovered, in hot oven until cooked through (about 10 minutes).
4 Heat remaining marinade in small saucepan.
5 Serve chicken with potato kumara mash; drizzle with marinade.

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