Ingredients
- 4 skinless boneless chicken breast fillets
- 140g cheddar, coarsely grated
- 1 tbsp wholegrain mustard (rounded)
- 3 tbsp milk (preferably full-fat)
- 150g pkt cherry tomato, preferably on the vine
- broccoli and new potatoes to serve
Method
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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 cheddar, 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.
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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.
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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.