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How To make Ratatouille Topped Chicken
4 Chicken Breasts *
1 tb Olive Oil
1 md Onion, Chopped
2 Cloves Garlic, Minced
1/2 Red Bell Pepper, Chopped
1/2 Green Bell Pepper, Chopped
1 sm Eggplant, Cubed
14 oz Chopped Canned Tomatoes
1 Yellow Squash, Sliced
1 Zucchini, Sliced
2 tb Fresh Oregano
Pepper To Taste 1/2 lb Favorite Pasta
* Chicken breasts should be boned and skinned. ~------------------------------------------------------------------------- Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350F. While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta.
How To make Ratatouille Topped Chicken's Videos
How to Make a Perfect Ratatouille
Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish.
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Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions
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Slow Cooker Ratatouille Chicken (Healthy Recipes) | MyFitnessPal
Slow simmer eggplant, zucchini & tomato with rosemary and balsamic for perfectly tender veggies in an aromatic sauce. Delectable!
SLOW COOKER RATATOUILLE CHICKEN
INGREDIENTS
1 tablespoon olive oil
2 cups (500g) eggplant, cubed
1 cup (150g) zucchini, cubed
1 cup (175g) red bell pepper, cubed
1 large tomato, chopped
1 large garlic clove, chopped
1 tablespoon fresh rosemary, chopped
2 3.5 ounce (98g) chicken breast fillets
1/2 teaspoon paprika
1 teaspoon balsamic vinegar
DIRECTIONS
Drizzle the olive oil in a 4 quart (4L) slow cooker insert, then add the eggplant, zucchini, bell pepper, tomato, garlic and rosemary. Cover the pot and set to high; cook for 3 hours.
Sprinkle the chicken breast with paprika. Uncover the eggplant mixture and stir, then top with the chicken and replace the cover. Cook for 30 minutes.
Uncover and test the chicken with an instant-read thermometer, it is done when it has reached 160ºF. Remove the chicken breasts and place each on a plate. Stir the balsamic vinegar into the eggplant mixture, then serve each chicken breast with about 1 cup of eggplant mixture over the top.
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 236; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 63mg; Carbohydrate: 13g; Dietary Fiber: 6g; Sugar: 10g; Protein: 25g
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Ratatouille Chicken/Spectacular Dinner On the Plate in 45 Minutes
Ratatouille Chicken
#chickendish #rusticcooking #lowcarb
Hi guys, welcome to Marks Irish Kitchen, where i cook family friendly recipes that everyone can enjoy. Todays video is a recipe i have taken from a pinch of nom book for Ratatouille chicken. This is a simple dish that just needs a bit of constructing and pop it in the oven for a tasty chicken dish that's healthy and full of vegetables and flavour. It is a 1 pot dish that is ready in under 45 minutes so its a great mid week dinner or something tasty and spectacular for a dinner. Its also low carb so is great for any diet.
IMGREDIENTS (serves 2)
1/4 tsp dried basil
1/2 tsp garlic granules
1 small aubergine trimmed and sliced
1 red onion peeled and sliced
1 small courgette sliced
1 pepper deseeded and sliced
75g cherry tomatoes halved
Low calorie cooking spray
2 chicken breasts
Salt and pepper
1 tbsp balsamic vinegar
METHOD
Pre heat the oven to 220c (200 fan)
Take the sliced vegetables and arrange them around a large, ovenproof dish or tray alternating with a slice of aubergine, onion, pepper and courgette.
Put the chicken breasts in the middle and spray it all with low calorie cooking spray
Mix the garlic granules and the basil
Sprinkle the basil and garlic mixture over the vegetables and chicken.
Place the dish in the oven and cook for 15 minutes.
Add the cherry tomato mix, return to the oven and continue cooking for another 15 minutes until the chicken is fully cooked.
Serve with a salad or sauté potatoes.
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How to Make Roast Chicken Ratatouille with Chef Dale MacKay and Campbell's | Recipe
Ratatouille Recipe - Stove Top Method
Ratatouille Recipe - Stove Top Method
For a detailed recipe click below:
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Ratatouille recipe made on the stove top. Its one of the easiest and best recipes and no oven required for this version of ratatouille. Its vegetarian / vegan friendly.
I have already shared the gourmet version / the movie version of the ratatouille a few years back. Today's version is a very rustic home style ratatouille made on the stove top and without the oven. I love the medley of veggies so much and I serve with rice or grilled chicken.
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
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