Creamy ham & mustard chicken

• vegetable oil↗2 tbsp tbsp
• skinless, boneless chicken breasts↗8

  8

• slices thinly cut smoked ham8

  8

• gruyère↗100g g

  or cheddar, grated

• crème fraîche↗6 tbsp tbsp
• wholegrain mustard↗3 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.