Simple port & cranberry sauce
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Creamy ham & mustard chicken
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp vegetable oil
- 8 skinless, boneless chicken breasts
- 8 slices thinly cut smoked ham
- 100g gruyèreor cheddar, grated
- 6 tbsp crème fraîche
- 3 tbsp wholegrain mustard
Nutrition: per serving
- kcal271
- fat13g
- saturates6g
- carbs1g
- sugars1g
- fibre1g
- protein36g
- salt1.01glow
Method
step 1
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 freeze.
step 2
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.
step 3
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.
step 4
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.
