By Nicole Abou-abdallah, Epigram Food Online Editor

Here’s a 2-tray easy recipe, which you can whip out on a Friday night as a treat for getting through the week! Use this to impress your mates, or even yourself, by following a few simple steps.

Time to cook: 60 mins
Serves: 2

What you will need:

• 2 chicken breasts
• 1 tub of spread cheese (can be any type)
• 2 sheets of Parma ham
• 1 leek
• 1 punnet of plum tomatoes
• ½ a head of broccoli
• 3 Maris piper potatoes
• 4 tablespoons olive oil
• Italian herb seasoning

Method:

1. Preheat your oven to 200 degrees Celsius and prepare 2 baking trays
2. Peel the potatoes and cut into quarters. Boil on the hob for 10 minutes until only the outside begins to soften. Drain and toss in the pot so that the potatoes begin to crumble on the surface
3. Place the potatoes in a tray and cover in 2 tablespoons of olive oil and season with salt and pepper. Place in oven for 20 minutes
4. While the potatoes begin to roast, butterfly the chicken breasts and spread 1/3rd of the spread cheese tub into the chicken and re-fold.
5. Wrap the chicken breasts with a sheet of Parma ham each and place on the tray
6. Slice leeks into discs, half the plum tomatoes, and cut off the broccoli florets off the head and place around the chicken breasts in the same tray.
7. Season all the chicken and vegetables with remaining oil, Italian herbs, and salt.

Epigram Food/Nicole Abou-abdallah

9. Place the tray of chicken and vegetables in oven. Here, the potatoes should have been in for 20 minutes. Turn the potatoes over and place back in to the oven.
10. Allow everything to cook for 20 minutes.
11. Serve onto a plate and add pepper to taste

Epigram Food/Nicole Abou-abdallah

Feature Image: Epigram/Nicole Abou-abdallah

Have your say about this article! Email us or comment below!