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.