Ingredients:
4 boneless skinless chicken breasts
5 ounces cheddar cheese, coarsely grated
1 rounded tbs coarse grain mustard
3 tablespoons milk, preferably full fat
1 (150 g) packets cherry tomatoes, preferably on the vine
Directions:
Preheat the oven to 200*C.
Slice the chicken 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 cheese, mustardand milk in a little bowl, then pile the mixture on top of each piece of chicken.
There is no need to smooth it out.
Throw the tomatoes, still on the vine, all around the chicken, then cook for 20 to 30 minutes until the chicken is golden and the tomatoes squashy.
Serve with broccoli and steamed new potatoes if desired.
It’s delicious when you squash the tomatoes on your plate to blend it into the cheesy sauce.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.