What’s For Dinner? Ratatouille With Chicken


Ratatouille With Chicken

Slice eggplant, peppers, zucchini, tomatoes into thin slices. I used cherry tomatoes and left them whole. Cut chicken breast into 1 inch pieces and lightly salt and pepper. Drizzle olive oil in a baking dish. Layer vegetables, basil leaves and chicken in the baking dish. Bake for 40 minutes in a 375 F oven. I topped mine with slices of fresh mozzarella and returned the ratatouille to the oven and broiled until the cheese melted. Serve with a crisp green salad and fruit for a complete rainbow colored meal.


4 Comments Add yours

  1. You know I have been thinking about Ratatouille a lot lately but haven’t made it because it’s a process and I am so busy I absolutely love this everything in the oven version with the chicken. I am making it definitely. I love this recipe. One thing I dislike is how ratatouille can be so over cooked this is fresh and wonderful. Really like the addition of cheese as well.

    Liked by 1 person

    1. Thank you. It was a bit dry so I think next time I’ll use juicier tomatoes or some tomato sauce. It’s a work in progress. 🙂

      Liked by 1 person

      1. I was planning on using cherry tomatoes maybe I will add some white wine if it seems a bit dry.

        Liked by 1 person

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