Italian Chicken Bake

One of my aims for 2013 is to try at least one new recipe a week, this weekend is a great opportunity as we are all at home this weekend together. A recipe that caught my eye in a foodie magazine this week was from the recipe book by Fay Ripley What's for Dinner.

1tbsp Olive oil
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.

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.