first class italian chicken bake vest

italian chicken bake

yummy
Cuisine

Italian chicken bake

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)

Direction

  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.