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 Easy cheese, mustard, chives 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. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.  Serve it up. Serve with new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.


4 skinless boneless chicken breast fillets

140g lactose free cheddar, coarsely grated

1 tbsp wholegrain mustard (rounded)

3 tbsp lactose free milk (preferably full-fat)

1 tbsp chopped chives

150g pkt vine tomatoes, preferably on the vine

new potatoes to serve

Chicken rarebits

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