We both spend a lot of time trying out new and exotic ingredients, but sometimes it’s just as good to stick to those you know and love. Cheddar is a staple cheese in any British fridge and the supermarkets are packed with different varieties and it adds a deliciously strong flavour when used in cooking. It’s worth spending a bit more on the cheddar because the cheapest ones tend to be very mild and sometimes quite flavourless, and, let’s face it, this dish is all about the cheddar!
6-8 mini chicken fillets (or two chicken breasts)
6-8 closed cup mushrooms
50g creme fraiche
2 x 25g butter
25g plain flour
2 tsp oregano
Salt and pepper
1. Preheat the oven to gas mark 5/ 180C. Place the chicken into a baking tray (cut into 6 strips if using breasts) and dot evenly with 25g of butter. Season with salt, pepper and oregano, cover with foil and place in the oven for 15-20 minutes.
2. Melt the remaining butter in a large saucepan. Chop the mushrooms into slices and cook in the butter until soft. Meanwhile, in another saucepan, cook the rice according to the packet’s instructions.
3. Add the flour and stir continuously. Remove from the heat and gradually add the milk, stirring after each addition.
4. Place back on the heat and add the creme fraiche and the two thirds of the cheddar. Season with salt and pepper.
5. Remove the chicken from the oven and cover with the sauce. Ensure the sauce coats the chicken evenly. Sprinkle the remaining cheddar over the sauce and return to the oven for 5-10 minutes, until the cheese is golden brown and bubbling.
6. Serve over rice and enjoy the melted cheesy goodness!