RECIPE

#04

Breaded Chicken + Ratatouille

Ratatouille is a classic end of summer French stew that's fun to say and fun to make.

SERVES

TOTAL TIME

25 min

DIFICULTY LEVEL

easy

THIS RECIPE IS

dairy-free

INGREDIENTS

ratatouille

2 large zucchini – diced large

2 red bell peppers – halved and seeded

2 Roma tomatoes – peeled and diced large

1 tbsp olive oil

2 frozen basil cubes

1 cup (240 ml) vegetable broth

breaded chicken

1 lbs. (454 gr) chicken breast - free-range organic

½ cup (45 gr) breadcrumbs

1 tsp fresh chopped thyme

3 tbsp Dijon mustard

salt

HOW TO MAKE IT

To make the ratatouille, place the zucchini in a colander. Add 1 tbsp salt and leave untouched for 30 minutes. Arrange the red bell peppers cut side down on a baking sheet lined with parchment paper. Place under a high broiler in the oven for 10 minutes or until the skins are charred. Remove from the oven. Let cool completely. Remove the skins and cut into large pieces. Heat the olive oil in a large skillet over medium heat. Rinse the zucchini under cold water and add to the pan with the basil cubes. Cook for 5 minutes, stirring occasionally. Stir in the peppers, tomatoes and broth. Continue to cook for15 minutes. Season to taste with salt and pepper. To make the breaded chicken, preheat the oven to 450F / 230C. Line a baking sheet with parchment paper or silicone baking mat. Combine breadcrumbs, thyme, salt and Dijon mustard in a large bowl. Spread the chicken with this mixture, coating both sides. Transfer to the prepared baking pan. Cook in the preheated oven for 18 minutes or until golden and crispy. Serve immediately with a side of ratatouille.