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 and 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 broccoli
and new potatoes. Suggest to
everyone that they squash the
tomatoes on their plates to blend
into the cheesy sauce.