Heat oven to 180C, gas 6. Lay the chicken breasts on a clean work surface. Cut into large pieces as shown.
Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
Heat a large non-
Remove any surplus oil from the pan with kitchen paper, then measure the lactose free cream into a jug and mix with the leftover paprika mixture from the plate.
Pour the paprika cream into the pan. Allow to bubble up and reduce slightly. Remove the chicken from the oven* and pour the paprika cream over the chicken. Top with chopped tomato and parsley. Serve with young spinach and a mixture of boiled rice and wild rice.
*To check if cooked take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
For the roasted chicken
4 small chicken breasts, without skin or bone
150ml/5¼fl oz lactose free double cream
For the marinade
1 tbsp Worcestershire sauce
1 tbsp maple syrup
1 tbsp paprika
1 tbsp grainy mustard
boiled rice, cooked
wild rice, cooked
Finely chopped tomato and chopped parsely