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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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