Name: Chicken ratatouille
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 (800g) chicken breast fillets; 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 1 medium_piece (200g) yellow capsicum (bell pepper), chopped coarsely; 1 medium_piece red capsicum (bell pepper) (200g),chopped coarsely; 1 medium_piece (300g) eggplant , chopped coarsely; 1 tablespoon tomato paste; 3 small_piece (270g) zucchini, chopped coarsely; 1/2 cup (125ml) chicken stock; 8 small_piece fresh basil leaves; 700 gram bottled tomato pasta sauce; 1 cup fresh basil, coarsely chopped

Ingredients

4 (800g) chicken breast fillets

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

1 medium_piece (200g) yellow capsicum (bell pepper), chopped coarsely

1 medium_piece red capsicum (bell pepper) (200g),chopped coarsely

1 medium_piece (300g) eggplant , chopped coarsely

1 tablespoon tomato paste

3 small_piece (270g) zucchini, chopped coarsely

1/2 cup (125ml) chicken stock

8 small_piece fresh basil leaves

700 gram bottled tomato pasta sauce

1 cup fresh basil, coarsely chopped

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Using meat mallet, gently pound chicken between sheets of plastic wrap until 2cm (¾-inch) thick. Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through.

3.Meanwhile, heat oil in medium saucepan, cook onion, stirring, until onion softens. Add capsicums, eggplant and paste, cook, stirring, 2 minutes. Add zucchini, cook, stirring, 2 minutes. Add sauce and stock, bring to the boil. Reduce heat, simmer, covered, 8 minutes, stirring occasionally. Uncover, cook 3 minutes. Remove from heat, stir in chopped basil.

4.Serve chicken with ratatouille, top with whole basil leaves.

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Ingredients

Method

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