Dean Edwards serves up Mediterranean chicken traybake with summer vegetables on Lorraine.
The Ingredients are: 4 chicken breasts skinless, 50g sunblushed tomatoes chopped, 50g green olives chopped, 100g cream cheese, Small handful fresh basil chopped, 8 slices Parma ham, 3 peppers various colours large chunks, 2 red onions quartered, 200g baby courgettes halved lengthways, 4 portions of cherry tomatoes on the vine, I bulb garlic halved horizontally, 2 tbs extra virgin olive oil, 2 tbs balsamic vinegar annd Fresh basil for garnish.
To prepare the dish, place the vegetables into a bowl then coat well with the olive oil then tip into a into a heavy based roasting tray along with the tomatoes and garlic, season with salt and pepper then drizzle over the balsamic. Bake in an oven set at 200c for 40 minutes
Combine the olives, tomatoes and basil with the cream cheese.
Using a sharp knife make a pocket in the chicken breasts horizontally, making sure not to cut all of the way through. Stuff this pocket with the cream cheese mixture and set aside.
For each breast lay out two pieces of Parma ham onto a piece of Clingfilm, the lift and roll to wrap, you can secure with a couple of cocktail sticks.
Pop into the oven on a baking tray along side the vegetables for 30-35 minutes or until cooked through
Slice the chicken and serve with some vegetables before finally scattering over some more fresh basil.