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Ingredients
4 chicken breasts boneless skinless cut into bite-size pieces
1 knob butter
100 g asparagus cut into bite-size pieces
100 g spring vegetable green (we used baby spinch and defrosted peas)
100 g ham
100 ml crème fraîche low-fat
50 g breadcrumbs fresh
Equipment
bowl
baking pan
grill
Directions
Heat grill to medium.
Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
Scatter the veg and ham over the chicken, dollop on the crme frache and season to taste.
Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.
