Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping
INGREDIENT :
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)
RECIPE DIRECTION :
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.
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.
