Name: Italian chicken bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 small or 1 large onion chopped; 2 garlic cloves crushed; 3 tbsp olive oil; 2 tsp dried oregano; 3 x 400g cans chopped tomatoes or cherry tomatoes; 1 tbsp sugar; little splash red or white wine vinegar; about 500g cooked chicken shredded into chunks; 125g ball mozzarella; 2 good handfuls fresh breadcrumbs (or gluten-free alternative)

Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping

Ingredients

2 small or 1 large onion chopped

2 garlic cloves crushed

3 tbsp olive oil

2 tsp dried oregano

3 x 400g cans chopped tomatoes or cherry tomatoes

1 tbsp sugar

little splash red or white wine vinegar

about 500g cooked chicken shredded into chunks

125g ball mozzarella

2 good handfuls fresh breadcrumbs (or gluten-free alternative)

Instructions

1 Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.

2 Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.