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
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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Chicken topped with cheese & mustard