Creamy tarragon chicken bake

Ingredients

• 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 tomato halved
• 250g asparagus spear 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 breadcrumb (we used Sainsbury's 'Free From' English muffins)
• 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)

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