Italian Style Chicken and Pepper Casserole Topped with Ciabatta Recipes

Cooking Time: 15 - 30 mins
Serves: 6   

Ingredients

6 skinless bonless chicken breasts, thickly sliced
2 tbsp olive oil
2 garlic cloves, finely chopped
2 red onions, thinly sliced
1 jar Sacla' Whole Cherry Tomato & Roasted Vegetable Sauce
2 red or orange peppers, deseeded and thinly sliced
2 courgettes, thinly sliced
400g tin premium chopped tomatoes
4 tbsp black olives (optional)
For the crisp, cheesy topping:
a loaf of ciabatta bread thickly sliced
extra virgin olive oil for drizzling
150g grated fresh Parmesan or Cheddar cheese
salt and pepper

Instructions

Preheat the oven to 200°C, fan 180°C, Gas Mark 6.

Heat 2 tbsp of oil in a wok or large frying pan, add the red onions, garlic and sliced chicken. Cook for 3 minutes on a high heat, stirring regulary.

Add the peppers and courgettes.

Continue to stir-fry, stirring regularly for another 5 to 8 minutes, or until the peppers and courgettes are soft and the chicken is just cooked through.

Pour the Sacla' Whole Cherry Tomato & Roasted Vegetable Sauce, chopped tomatoes and olives into the pan and mix well.

Season with salt and pepper and bring to a simmer.

Carefully pour the chicken and vegetables mixture, overlapping slightly, and drizzle with a little extra olive oil.

Sprinkle the Parmesan or Cheddar cheese over the bread and bake 20-25 minutes. The cheese should be melted and the casserole hot and bubbling.