Chicken tartiflette recipe
 Mary's take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead. 8 slices Parma or Black Forest ham2 onions, thinly sliced500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil2 garlic cloves, crushed6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each)200g/7oz button mushrooms200ml/⅓ pint white wine150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced1 tbsp wholegrain mustard½ lemon, juice only1 tbsp freshly chopped thyme2 tbsp freshly chopped parsleysalt and freshly ground black pepper 8 slices Parma or Black Forest ham 2 onions, thinly sliced 500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil 2 garlic cloves, crushed 6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each) 200g/7oz button mushrooms 200ml/⅓ pint white wine 150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced 1 tbsp wholegrain mustard ½ lemon, juice only 1 tbsp freshly chopped thyme 2 tbsp freshly chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces.Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender.Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Recipe tips The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead. Not suitable for freezing.