Mary Berry put her own culinary twist on the traditional French meal of chicken, bacon, potatoes and cheese.
Instead of bacon, Mary Berry prefers Parma or Black Forest ham; potatoes are small new potatoes; and the chef is a fan of Reblochon cheese.
However, if you have trouble finding Reblochon cheese in your local supermarket, Brie or Camembert can be substituted.
Ready to eat in an hour, chicken tartflette only takes 30 minutes to prepare.
Here’s how to make Mary Berry’s delicious chicken tartflette recipe – enough to feed up to six people.
Chicken tart flette
- Serves: six people
- Preparation time: 30 min
- Cooking time: 30 minutes to one hour
Ingredients
- Eight slices of Parma or Black Forest ham
- Two onions, thinly sliced
- 500g new potatoes in thick slices
- Two tablespoons of olive oil
- Two crushed garlic cloves
- Six small chicken breasts, boneless and skin removed
- 200 g button mushrooms
- 200 ml of white wine
- 150 ml of double cream
- 115 g of Reblochon cheese, rind removed, cubed
- One tablespoon of whole grain mustard
- Half a lemon, juice only
- One tablespoon of fresh chopped thyme
- Two tablespoons of fresh chopped parsley
- Salt and freshly ground black pepper
Method
Heat the oven to 200 degrees (180 C fan/gas six). Cut two slices of Parma ham into small pieces. Place the chopped Parma ham, onions, potatoes, oil and garlic in a large, shallow baking dish.
Season with salt and ground black pepper and mix everything together. Bake for about 25 minutes until the potato slices are almost cooked.
Meanwhile, put the remaining slices of Parma ham on the board. Place the chicken breasts on top of the ham and wrap one around each breast. Season. Take the baking dish out of the oven. Mix in the mushrooms, wine and cream and add the cheese.
Place the wrapped chicken breasts on top of the vegetables and return to the oven for about 20-22 minutes or until everything is cooked through and the chicken is cooked through.
Remove the chicken from the pan and place on a warm plate to rest. Mix the mustard, lemon juice and herbs in the pan until smooth.
Cut each chicken breast into three parts, pour over the vegetables and sauce and serve hot with green vegetables.
