Name: Baked chicken ratatouille
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup olive oil; 2 baby eggplant, chopped; 1 onion, finely chopped; 1 zucchini, chopped; 1 red capsicum, seeded, chopped; 1 clove garlic, crashed; 1 1/2 cup pasta sauce; 1/3 cup pitted, sliced kalamata olives; 2 tablespoon chopped basil, plus extra leaves, to serve; 1 tablespoon tomato paste; 500 gram chicken breast, halved horizontally, pounded; 1 cup grated tasty cheese

Baked chicken ratatouille

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1/4 cup olive oil

2 baby eggplant, chopped

1 onion, finely chopped

1 zucchini, chopped

1 red capsicum, seeded, chopped

1 clove garlic, crashed

1 1/2 cup pasta sauce

1/3 cup pitted, sliced kalamata olives

2 tablespoon chopped basil, plus extra leaves, to serve

1 tablespoon tomato paste

500 gram chicken breast, halved horizontally, pounded

1 cup grated tasty cheese

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease a large baking dish.

2.Heat 2 tablespoons of the oil in a large saucepan on high. Saute eggplant, onion, zucchini, capsicum and garlic 4-5 minutes, until tender.

3.Stir sauce, olives, basil and paste through vegetables. Reduce heat to low. Simmer 5-6 minutes, until thickened. Season to taste.

4.Heat remaining oil in a large frying pan on high. Cook chicken 2-3 minutes each side, until beginning to brown. Transfer to baking dish.

5.Spoon vegetable sauce over chicken. Sprinkle with cheese. Bake 10-12 minutes, until chicken cooks through and cheese melts. Serve with extra basil leaves.

For a variation, try this with pork or veal steaks – the cooking time will reduce to 5-10 minutes.
Note

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