Ciabatta Topped Spicy Chicken and Red Pepper Casserole

Serves 4. Preparation 40mins

Ingredients

1 tbsp of extra virgin olive oil
2 large red peppers, seeded & sliced
2 garlic cloves, finely sliced
4 skinless, boneless chicken breasts, sliced
350g jar of Sacla`Whole Cherry Tomato and Chilli sauce
half a loaf of ciabatta bread, thickly sliced
2 tbsp of extra virgin olive oil
125g Grana Padano cheese, grated
1 tbsp of chopped fresh parsley
sea salt and freshly ground black pepper

Method

Preheat the oven to Gas 180°C/325°F/Gas Mark 4.
Heat the oil in a large, flameproof casserole and cook the red pepper for two to three minutes, stirring frequently.
Add the garlic and chicken and saute the lot over a medium heat for four to five minutes or until the chicken is golden and just cooked through.
Pour in the Sacla' Whole Cherry Tomato and Chilli sauce and mix well. Season before bringing to a simmer.
Drizzle the slices of ciabatta with the olive oil and arrange them to cover the chicken in the casserole dish.
Now sprinkle the Grana Padano cheese generously over the bread, and pop the casserole dish in the oven for twenty minutes, until the top is golden. You can't beat the sight of melting and bubbling cheese.
Just finish things off by sprinkling the parsley over the dish and serve immediately.