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Ratatouille

Chicken

  • Oil, vegetable 50 ml
  • 120g Chicken Breast, skin on 10 x
  1. 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.
  2. 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.
  3. Serving Suggestion

    • Serve with a basil and green salad.

    Tip – remove skin from eggplant prior to cooking as residents may find it chewy.

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