Chicken ratatouille with herb baguette

Name: Chicken ratatouille with herb baguette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 (approx. 300 g) Vegetable Onion; 300 g Courgette; 1 (approx. 400 g) Aubergine; 2 Garlic cloves; 500 g Meat Tomatoes; 100 g cherry tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs of Provence; 1/8 l Tomato juice; 4 (150 g each) Chicken filets; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Rosemary and garlic

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 (approx. 300 g) Vegetable Onion
300 g Courgette
1 (approx. 400 g) Aubergine
2 Garlic cloves
500 g Meat Tomatoes
100 g cherry tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs of Provence
1/8 l Tomato juice
4 (150 g each) Chicken filets
2 TABLESPOONS Sunflower oil
7-10 Tbsp Rosemary and garlic

Directions

1
Peel and chop the onion. Zucchini and eggplant and clean and wash. Slice the zucchini and cut the eggplant into pieces. Peel garlic and chop finely. Wash and clean the tomatoes.
2
Dice beef tomatoes. Heat olive oil in a pan. Fry onion, zucchini and eggplant. Add garlic and tomatoes. Season with salt, pepper and herbs from Provence. Deglaze with tomato juice, bring to the boil and simmer for 10 minutes. Wash the chicken fillets, dab dry and season with salt and pepper. Heat sunflower oil in a pan. Fry meat in it for about 12 minutes at medium heat. Cut the meat open and arrange on plates with the vegetables.
3
Deglaze with tomato juice, bring to the boil and simmer for 10 minutes. Wash the chicken fillets, dab dry and season with salt and pepper. Heat sunflower oil in a pan. Fry meat in it for about 12 minutes at medium heat. Cut the meat open and arrange on plates with the vegetables. Garnish with rosemary and garlic. Serve with herb baguette