Pepperoni Chicken Traybake

Preheat the oven & prep the ingredients

• Preheat the oven to 200°C/Fan 180°C/Gas 6.
• Set aside 20 pepperoni slices to top the chicken with later. Chop the rest of the pepperoni for the sauce. Finely chop the onion and garlic cloves. Thinly slice the roasted red peppers.

Brown the chicken

• Place a large non-stick frying pan over a high heat. Season both sides of the chicken breasts with salt and pepper. Add a dash of oil to the pan and, when it is hot, add the chicken. Fry for 2 minutes on each side until well browned. Remove the chicken from the pan and set aside on a plate.

Cook the traybake

• Add the onion to the pan and sauté for 3–4 minutes or until translucent. Add the garlic along with the rest of the chopped pepperoni. Sauté for another 2 minutes then add the roasted red peppers and chopped tomatoes.
• Pour the water into one of the empty tomato tins, swish it around to clean out the tin, then pour it into the second tin and do the same thing. Then pour this water into the pan and add the dried oregano. Bring to the boil, lower the heat and simmer for 5 minutes. Taste and add some salt and pepper.
• Pour the sauce into a roasting tin, about 30 x 25cm, and add any resting juices from the chicken.
• Place the chicken breasts on top and scatter the kalamata olives around them. Lay a few basil leaves on each piece of chicken and cover with the reserved pepperoni (5 slices per chicken breast). Then add the sliced mozzarella.
• Cook on a high oven shelf for 15 minutes.

Grill to finish & Plate Up

• After 15 minutes, take out the tin and turn the oven grill on to medium-high.
• Sprinkle the Parmesan over the chicken. Once the grill is hot, place the roasting tin under it and grill for 5 minutes or until the Parmesan is golden brown.
• Finish with some fresh basil leaves. Tuck in and enjoy!