This was very simple to make and I served it with a green salad.
2 small or 1 large onion, chopped finely
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano
3 x 400g cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash of sherry vinegar
500g chicken breast
125g ball mozzarella
2 good handfuls fresh breadcrumbs
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, add the chicken then simmer for 20 mins until the sauce is really thick and chicken is cooked.
Remove the chicken from the pan and shred with 2 forks then return to the pan. Tip into an ovenproof dish.
Heat oven to 220C/200C fan/gas 7. 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.