Quick & Easy

Chicken ratatouille

chicken ratatouille



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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