Name: Italian chicken bake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
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)

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Italian chicken bake

Italian chicken bake

Sarah Cook

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.3 out of 5.21 ratingsRate

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

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal475
fat25g
saturates8g
carbs21g
sugars16g
fibre4g
protein44g
salt0.9g

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.3 out of 5.21 ratings

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