Dean's baked caprese chicken

With many schools breaking up for the Easter holidays, Dean Edwards makes a family-friendly baked caprese chicken - a perfect dish to enjoy in this glorious sunshine! ☀️

Serves 4Prep: 10 minutesCook: 45 minutes

Ingredients:8 boned and skinned chicken thighs1 red onion, thinly sliced325g baby plum tomatoes, halved40ml olive oil40ml balsamic vinegar1 tbsp runny honey4 cloves garlic, crushed2 x 150g balls mozzarella, sliced1 small ciabatta roll or loaf, torn into chunksSmall bunch fresh basil, shredded

Method:1. Place the chicken thighs in a large shallow oven proof pan over a medium to high heat along with a splash of oil for 3-4 minutes until golden. Remove from the pan then add the onion and reduce the heat and cook for a couple of minutes, stirring as you go.

• Add the chicken thighs back in along with the tomatoes and season with salt and pepper, cook uncovered in an oven set to 190C/ gas mark 5 for 25 minutes

• Whisk together the oil, vinegar, honey and garlic. Remove the chicken from the oven then pour over the dressing, place on the slices of cheese and scatter in the croutons, return to the oven and cook for a further 10-15 minutes or until the chicken has cooked through.

Before serving scatter over the fresh basil and serve.