Chicken Ratatouille
This dish may sound and look difficult to cook but it is just as easy as a typical roast chicken and vegetable dish. KNORR Pronto Napoli makes a delicious, vibrant and flavoursome sauce base that also presents well on a plate.
Ingredients
Ratatouille
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Eggplant 526 g
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Onions, red 222 g
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Capsicum 400 g
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Zucchini 500 g
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Oil, olive 100 ml
Chicken
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Oil, vegetable 50 ml
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120g Chicken Breast, skin on 10 x
Preparation
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Ratatouille
- Peel and dice the eggplant, onions and capsicum. Slice the zucchini. Toss all prepared vegetables in oil and bake in a large oven tray at 160C for 20 minutes or until golden. Add KNORR Pronto Napoli and continue to cook for 10 more minutes.
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Chicken
- Drizzle the oil over the chicken and roast in the oven at 180C until core temperature reaches 75C.
- Set aside and allow to rest. Slice before plating.
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Serving Suggestion
- Serve with a basil and green salad.
Tip – remove skin from eggplant prior to cooking as residents may find it chewy.
