3 Skinless Chicken breasts, diced
2 Cloves of Garlic peeled & thinly sliced
1 Onion peeled & diced
2 x 200g tin chopped tomatoes
125g Mozzarella Ball - reduced fat if you can get it
2 tsp Dried Oregano
50g Chorizo or Pepperoni
Salt & freshly ground Black pepper
1. Preheat the oven to 200C/180C fan/gas mark 6. In a frying pan, fry the onion in the oil until translucent.
2. Add the diced chicken and fry for 5 minutes.
3. Add the garlic and oregano and fry for 1-2 minutes before pouring in the tomatoes.
4. Let it gently bubble for 5 more minutes.
5. Pop the lot into an ovenproof dish and top it first with the mozzarella, then with the pepperoni. I found a Lasagne dish was the perfect size.
6. Bake for 25 minutes.
5. Pop the lot into an ovenproof dish and top it first with the mozzarella, then with the pepperoni. I found a Lasagne dish was the perfect size.
6. Bake for 25 minutes.
7. Serve with Garlic bread.
This was a very flavoursome dinner, but the 2 tins of chopped tomatoes made the bake very runny. Next time I would add some tiny pasta that would absorb some of the excess juice.
