I warned you I had the Italian bug, and so here is yet another Italy inspired recipe. This also uses up all the ingredients that you will have left over from my previous recipe so there is no excuse for waste! This is my kind of meal, I love any sort of roasted tomato based, cheese topped and bread included meal, and the dippy bread on the side is an absolute must with this recipe. If you are not using up ingredients from my previous post then you can still make this easily from scratch; just use 1-2 chicken breasts and good quality balsamic vinegar. You just simply need to roast chicken with the veg and then once it has cooked bash it with a rolling pan and pull it apart and you will have yourself delicious dinner!
Serves 2 as a main or 4 as a starter
– 1 ½ tbsp. olive oil
– ½ courgette – sliced
– 1 yellow pepper – cut into chunks or strips, which ever you prefer
– 8-10 cherry tomatoes – halved
– 1 red onion – cut into 8
– 150g roast chicken
– 2 tbsp balsamic dressing – left over from yesterday’s recipe
– 1 tbsp tomato puree
– Salt and pepper
– 125g good quality mozzarella – torn
– 1 handful basil – torn
– Bread and salad to serve
Pre-heat the oven to 200’C
Toss the courgette, pepper, tomatoes and onions together with the oil in an oven proof dish and roast for 40 minutes, stirring halfway through.
Turn the oven up to 220’C
Remove the dish from the oven; stir in the chicken, balsamic dressing, tomato puree and a good twist of salt and pepper
Spread the mozzarella out over the top and return to the oven for 10-15 minutes, until the cheese is melted and turning golden
Remove from the oven, scatter with torn basil and serve with good crusty bread and salad.