Crispy topped Chicken Bake

  • 2 tbsps olive oil
  • 1lb chicken thigh skinless diced
  • 1 large leek sliced
  • 4oz button mushrooms halved
  • 2oz pancetta lardons
  • 300ml carbonara sauce from chill cabinet or in a jar
  • 2 cups fresh white breadcrumbs
  • chopped parsley

Heat half olive oil in a large frypan and fry chicken until browned.Transfer to an ovenproof dish.
Add the leek and mushrooms to the frypan and fry till soft. Add to dish. Fry pancetta in pan till cooked and add to dish.
Spread the sauce over the chicken. Mix breadcrumbs.parsley and the other tablespoon of olive oil. Scatter over chicken
Bake at 170 fan oven till golden and bubbling about 30 mins