Name: Creamy ham & mustard chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 8 skinless, boneless chicken breasts; 8 slices thinly cut smoked ham; 100g gruyère or cheddar, grated; 6 tbsp crème fraîche; 3 tbsp wholegrain mustard

Home
Recipes
Creamy ham & mustard chicken

Creamy ham & mustard chicken

Save recipe

Serves 8

Easy

Prep: 15 mins

Cook: 7 mins - 10 mins

A star rating of 3.9 out of 5.7 ratingsRate

loading...

Turn chicken or turkey steaks into a freeze-ahead burger to please the family

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Simple port & cranberry sauce

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
8 skinless, boneless chicken breasts
8 slices thinly cut smoked ham
100g gruyère

or cheddar, grated
6 tbsp crème fraîche
3 tbsp wholegrain mustard

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal271
fat13g
saturates6g
carbs1g
sugars1g
fibre1g
protein36g
salt1.01g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now