Herbed Chicken Ratatouille Recipes

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CHICKEN RATATOUILLE



Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
  • Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

HERBED CHICKEN RATATOUILLE



HERBED CHICKEN RATATOUILLE image

Categories     Vegetable     Sauté

Yield 4 people

Number Of Ingredients 22

4 boneless, skinless chicken breast halves
1 teaspoon salt
½ teaspoon fresh ground black pepper
Cooking spray
2 tablespoons Extra Virgin Olive oil
4 Roma tomatoes, diced
1 yellow onion, cut in 1 inch pieces
1 medium eggplant, peeled and cut in 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 medium yellow squash, cut into 1 inch pieces
2 red chili peppers, thinly sliced
1 green bell pepper, seeded and cut in 1 inch pieces
1 red bell pepper, seeded and cut in 1 inch pieces
5 cloves garlic, chopped
1 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
Garnish: 1 tablespoon chopped fresh marjoram
4 fresh basil sprigs
4 tablespoons shredded Parmesan, divided

Steps:

  • Season the boneless, skinless chicken breasts with salt and pepper. Spray a large (12 inch) heavy cast iron skillet with cooking spray. Add the olive oil to the skillet and heat over medium high heat. Add the chicken, smooth side down first, and brown for 3 minutes per side. Remove the chicken to a platter and cover. To the same skillet, add the tomatoes, onion, eggplant, zucchini, yellow squash, chili peppers, green bell pepper, red bell pepper and garlic. Saute together for 5 minutes. Stir in the chicken broth, red wine vinegar, chopped basil, thyme, and marjoram. Return the chicken, cut side down, to the skillet, and cover. Reduce the heat to medium and simmer for 20 minutes. To serve, divide the vegetables among 4 plates and top each with a chicken breast. Garnish with the fresh marjoram, basil sprigs and shredded Parmesan.

ROASTED CHICKEN BREASTS WITH RATATOUILLE



Roasted Chicken Breasts with Ratatouille image

Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
1 medium eggplant, cut into 1-inch cubes (6 cups)
1 medium zucchini, cut into 3/4-inch cubes (2 cups)
2 tablespoons minced garlic (from 6 cloves)
2 cups cherry tomatoes (10 ounces)
5 sprigs thyme
Coarse salt and freshly ground pepper
4 small bone-in, skin-on chicken breasts (2 1/2 pounds total), halved crosswise

Steps:

  • Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
  • Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

CHICKEN RATATOUILLE



Chicken Ratatouille image

Make and share this Chicken Ratatouille recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 small eggplant, cubed
2 small zucchini, sliced
1 onion, sliced
1/2 lb mushroom, sliced
1 green pepper, sliced
1 large tomatoes, cubed
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon basil
1/2 teaspoon pepper
1/2 cup part-skim mozzarella cheese, shredded

Steps:

  • Saute chicken in oil about 2 minutes per side.
  • Add eggplant, zucchini, onion, mushrooms, and green pepper.
  • Cook 10 minutes.
  • Add tomato and remaining ingredients except.
  • cheese and simmer 3-5 minutes more.
  • Arrange chicken on top of vegetables and sprinkle cheese over chicken.
  • Cook 1 more minute until cheese melts.
  • Serve over barley or rice.

CHICKEN WITH RATATOUILLE



Chicken With Ratatouille image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 or 4 servings

Number Of Ingredients 6

4 large chicken breast halves, skinned and boned
Freshly ground black pepper
2 tablespoons corn, safflower or canola oil
4 cups ratatouille (see recipe)
4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
12 ounces macaroni

Steps:

  • Wash and dry chicken breasts. Sprinkle with pepper.
  • Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
  • Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
  • Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
  • To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
  • While chicken is cooking, cook macaroni according to package directions.

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