Rustic Ratatouille With Chicken Strips Recipes

CHICKEN RATATOUILLE

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.

RUSTIC RATATOUILLE WITH CHICKEN STRIPS

Steps:

• Prepare chicken strips according to package directions. Meanwhile, heat oil in a large deep skillet or Dutch oven over mediumn heat. Add onion and cook, partially covered, stirring often, for 5 minutes. Add eggplant, Italian Seasoning, salt and pepper. Cook, partially covered, until golden, stirring often, about 3 minutes. Add zucchini; cook uncovered 5 minutes longer.
• Stir in tomatoes and bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
• Stir in spinach and cook until wilted, about 3 minutes. Taste and adjust seasonings if necessary. Serve Ratatouille over chicken strips. Sprinkle each portion with cheese.

ROASTED RATATOUILLE CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

CHICKEN RATATOUILLE CASSEROLE

Steps:

• In a large skillet, heat the oil and cook chopped onion and garlic until transparent.
• Add chicken cubes and cook over medium heat until browned.
• Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully.
• Add the Italian herbs seasoning, salt and pepper to taste.
• Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.

RUSTIC RATATOUILLE

Steps:

• Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

CHICKEN WITH RATATOUILLE

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.