Italian chicken bake

• 2 small or 1 large onion

  chopped

• garlic cloves↗2

  crushed

• olive oil↗3 tbsp tbsp
• dried oregano↗2 tsp tsp
• 3 x 400g cans chopped tomatoes g

  or cherry tomatoes

• sugar↗1 tbsp tbsp
• little splash red or white wine vinegar
• about 500g cooked chicken g

  shredded into chunks

• ball mozzarella↗125g g
• good handfuls fresh breadcrumbs2

  (or gluten-free alternative)

Step-by-step instructions

1. 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. 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.