3 free range skinless chicken breast fillets, diced
2 teaspoons dried oregano
2 garlic cloves, thinly sliced
2 (400g) cans chopped tomatoes
125g ball mozzarella cheese, drained and thinly sliced
50g sliced pepperoni
salt and freshly ground black pepper
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / Gas 6.
In a frying pan fry the onion in the oil until translucent.
Add the diced chicken and brown it for 5 minutes. Add the oregano and garlic, and fry for another 1 to 2 minutes. Pour in the tomatoes and let it bubble for 5 minutes.
Pop the lot into an ovenproof dish. Top with mozzarella followed by pepperoni and bake for 25 minutes, until the pepperoni starts curling. Season and serve.