Cheesy Baked Chicken

Pop the potatoes into the boiling water and simmer for 15 mins, then add the broccoli and cook for another 5 mins. Tip: The potatoes and broccoli are cooked when you can easily slip a knife through them. When cooked, drain in a colander and return to the pan, off the heat.

Meanwhile, pop the creme fraiche in a bowl. Add the hard Italian cheese and a pinch of salt and pepper. Stir together well. In another bowl, mix the panko breadcrumbs with the oil (see ingredients for amount), a pinch of salt and pepper. Lay your chicken on a baking tray lined with foil. Spoon equal amounts of the cheese mixture onto each chicken breast then spread with a knife to coat the breast.

Sprinkle the breadcrumbs onto each breast, pressing in lightly. Bake in your oven until the crumbs are golden and the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, rest the chicken for a couple of minutes before serving.

Mash the potatoes and broccoli together with a pinch of salt, pepper and a knob of butter (if you have some) until everything is nicely broken up, then cover with a lid to keep warm.