Five ingredients, fast and fabulous!!! Chicken breasts are pounded thin, topped with a savory mixture of English cheddar and whole-grain Dijon mustard, popped into a hot oven with tomatoes — and it all emerges juicy and bubbling and WONDERFUL. Squash the tomatoes and eat with the cheesy-sauced chicken for an easy and, “I will surely make this again” supper.
4 boneless, skinless chicken breasts
5 oz. grated English cheddar cheese (1 cup)
1 rounded tbs. wholegrain Dijon mustard
3 tbs. milk, preferably full-fat
small tomatoes on the vine
broccoli and new potatoes, to serve
Preheat the oven to 400°F and lightly oil a large baking dish. Place the chicken between two pieces of waxed paper and pound to a thin and even thickness. Place in baking dish in a single layer. Season with salt and pepper.
Combine the cheese, mustard and milk. Spread over the chicken breasts and toss in the tomatoes. Bake for 15 minutes, or until the chicken is cooked through and the tomatoes are squishy. Serve with steamed broccoli and new potatoes.