2 small or 1 large onion, chopped
2 garlic cloves, crushed
2 ¼ tbsp olive oil
1 ½ tsp dried oregano
3 x 400 g cans chopped tomatoes or cherry tomatoes
3 tsp sugar
1 splash red wine vinegar or white wine vinegar
500 g cooked chicken, shredded into chunks
125 g ball mozzarella
2 good handfuls fresh breadcrumbs (or gluten-free alternative)
- 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. 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.