BACK TO BASICS ...... Oven Baked Chicken & Ratatouille

"Mirror , Mirror on the Wall ... Little Black Dress .. I will soon be slipping into thee with ease"

As January is coming to an end , let's give the diet a final boost . Here is another delicious and enticing everyday recipe. Based on the classic  "Ratatouille ", a dish that can be made quickly and economically , using readily available fresh vegetables and served with an oven roasted breast of chicken, very low in fat .
This is by all means a " Back to Basics ". What with today's quest for innovation and new taste sensations, it's easy to forget just how delicious ,fulfilling and above all healthy a classic recipe can be .
The Ratatouille can be prepared at short notice or well in advance  and can be served as an accompaniment or as a complete well balanced meal . Use what you need and freeze the rest . The choice is yours .


To Start , Pour yourself a glass of el Vino ....

Ratatouille                                                  

• 2 red onions
• 1 aubergine
• 2 gourgettes
• 2 red peppers deseeded
• 4 garlic clove finely chopped
• 1 tbsp of tomatoe puree
• 1 tin of chopped tomatoes
• 1 sprig of rosemary chopped , 2 bay leaves
• 2 tbsp of olive oil
• 1 red chilli split in 1/2
• Parsley or Basil or Rocket to garnish

2 x Chicken breast  ( trim all fat off , and rub with 1/2 tsp of Pimenton ( smoked sweet paprika )

Preheat Oven to 180  0c . Prepare the vegetables and cut into large dice or in any shapes you wish.  Place in a large bowl and coat with 1 tbsp of olive oil and the chopped rosemary . Place onto a tray , lined with with parchement along with the Chicken breast and bake in the oven for 25 mins .

 Now take a sip of  el Vino

For the tomato sauce  ( Also a great sauce for pasta or pizza base , add a pinch of oregano )

In the mean time, heat up the remaining olive oil in a pan and sautee the finely chopped garlic for 1 -2 mins on medium heat . Do not let it burn . Add in the tomatoe puree and cook for a further minute .
Now add the chopped tomatoes , bay leaves and the chilli . Season to taste and simmer on low heat until reduced until thick .

Ah , go on ...... One more sip of el Vino  , watch your favourite soap & slip into something comfortable

To serve, remove Chicken from oven and set aside to rest for 5 - 10 mins. This will allow the juices to flow back into the flesh and keep it moist . Warm up your plates .
Remove the chilli from the tomatoe sauce and discard, Toss the roasted vegetables into the sauce and check your seasoning .
Slice  the Chicken breast at an angle into thick slices, and spoon the ratatouille around. Garnish with your herbs of choice .


            " Now thank God for the hands that made it , A big Slurp of  el Vino et Bon Appetit  " 

Tagged: healthy option -low calories-ratatouille-chicken-mediterranean



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