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Creamy tarragon chicken bake

Creamy tarragon chicken bake Recipe

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp rice flour (we used Doves Farm)
  • 300ml soya milk (we used So Good)
  • 4 chicken breasts , skin removed
  • 2 red onions , cut into wedges
  • 250g punnet cherry tomatoes , halved
  • 250g asparagus spears , blanched
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 150ml vegetable stock (we used Kallo yeast-free vegetable stock)
  • 3 tbsp chopped tarragon
  • 4 tbsp gluten-free breadcrumbs (we used Sainsbury's 'Free From' English muffins)
  • 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)
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