- 4 skinless boneless chicken breast fillet
- 140g cheddar, coarsely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 tbsp wholegrain mustard (rounded)
- 3 tbsp milk (preferably full-fat)
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150g pkt cherry tomato, preferably on the vine
- broccoli and new potatoes to serve
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
Prepare the chicken. Preheat the oven to 200C/gas 6/fan 180C. Slice the breasts in half through the middle so you have two thinner pieces (so they will cook quicker). Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer. Lay the chicken in the dish. Mix the Easy cheese, mustard and milk in a little bowl, then pile the mixture on top of each piece of chicken. There’s no need to smooth it out.
Put it in the oven. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.
Serve it up. Serve with broccoli and new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.