Celeriac salad with Parmesan, walnuts & parsley
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours
Italian chicken bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 small or 1 large onionchopped
- 2 garlic clovescrushed
- 3 tbsp olive oil
- 2 tsp dried oregano
- 3 x 400g cans chopped tomatoesor cherry tomatoes
- 1 tbsp sugar
- little splash red or white wine vinegar
- about 500g cooked chickenshredded into chunks
- 125g ball mozzarella
- 2 good handfuls fresh breadcrumbs(or gluten-free alternative)
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.
