4 skinless boneless chicken breast fillet
140g cheddar, coarsely grated
1 tbsp wholegrain gluten free mustard (rounded)
3 tbsp lactose free milk (preferably full-fat)
1 tbsp chopped parsley
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 cheese, mustard and lactose free milk in a little bowl, then pile the mixture on top of each piece of chicken. There’s no need to smooth it out.
Put it in the oven, then cook for 20-30 minutes until the chicken is golden.
Recipe adapted from: Good Food