Lightly rub a little oil over each
chicken breast. Place between
2 pieces of cling film and bash with
a rolling pin until flattened and no
more than 1cm thick. Season and
place a slice of ham on top of each
chicken breast. Mix together the
cheese, crème fraîche and mustard
and spread over the ham. Cook or wrap well and
To cook straight away, place the
chicken on a lightly greased baking
sheet and cook under a medium
grill for 7-10 mins until chicken is
cooked through and the cheese
is bubbling and browned. If the
cheese browns a little too much
for your liking, simply finish off the
cooking in a hot oven.
To cook from frozen, heat oven
to 180C/160C fan/gas 4. Place the
chicken on a baking tray and
loosely cover with foil. Cook for
30 mins, then remove the foil,
increase the temperature to
220C/200C fan/gas 7 and cook
for a further 25 mins.
If you want the topping golden,
flash under a hot grill for a few mins.
Serve in a crusty roll with some
green leaves, tomatoes and
coleslaw on the side.