Name: Baked chicken with ratatouille
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 small brown onion, chopped coarsely; 1 red capsicum (bell pepper), chopped coarsely; 1 small eggplant, chopped coarsely; 2 medium zucchini, chopped coarsley; 250 gram (8 ounces) cherry tomatoes; 4 clove garlic, peeled; 1/4 cup fresh oregano sprigs; 1 tablespoon red wine vinegar; 1 teaspoon caster (superfine) sugar; 1/4 cup (60ml) olive oil; 4 x 200g (6½-ounce) chicken breast fillets; 240 gram (7½ ounces) semi-soft goat's cheese, sliced thickly; 1/2 cup loosely packed fresh small basil leaves

Baked chicken with ratatouille

Ratatouille is a classic French dish, low in carbs and popular for its hearty flavour and attractive, rustic presentation. It is the perfect accompaniment not only for chicken but also for meat and fish.

Ingredients

1 small brown onion, chopped coarsely

1 red capsicum (bell pepper), chopped coarsely

1 small eggplant, chopped coarsely

2 medium zucchini, chopped coarsley

250 gram (8 ounces) cherry tomatoes

4 clove garlic, peeled

1/4 cup fresh oregano sprigs

1 tablespoon red wine vinegar

1 teaspoon caster (superfine) sugar

1/4 cup (60ml) olive oil

4 x 200g (6½-ounce) chicken breast fillets

240 gram (7½ ounces) semi-soft goat’s cheese, sliced thickly

1/2 cup loosely packed fresh small basil leaves

Method

1.Preheat oven to 220°C/425°F.

2.Combine onion, capsicum, eggplant, zucchini, tomatoes, garlic, oregano, vinegar, sugar and 2 tablespoons of the oil in a large baking dish. Cover dish with foil; bake for 45 minutes.

3.Uncover dish; top vegetable mixture with chicken and cheese, season. Drizzle with remaining oil. Bake, uncovered, for 15 minutes or until chicken is cooked.

4.Serve chicken topped with basil leaves.

Not suitable to freeze.
Note

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Ingredients

Method

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