Parmesan Chicken Recipe with Ratatouille
This is a quick parmesan chicken recipe with a ratatouille sauce. There are two secrets to this recipe:
- The vegetables must be very thinly sliced so that they can cook fast.
- The chicken must be slightly moist so that the parmesan cheese sticks to the chicken
This quick and easy chicken recipes is done in under 40 minutes.
Preparation Time: 15 min
Cooking time: 20 min
No. of servings: 4
- 4 boneless, skinless chicken breasts
- 3 baby marrows sliced very thinly
- 1 red pepper cored, seeded and sliced very thinly
- 1 aubergine quartered and very thinly sliced
- 1 small onion thinly sliced
- 1 garlic clove crushed
- 410g (14 ounces) tin of chopped tomatoes
- 60g (2 ounces) grated Parmesan cheese finely grated
- 1 teaspoon ground coriander
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil
A few fresh basil sprigs
- Heat 1 tablespoon of the oil in a large saucepan and gently fry the onions until transparent.
- Add the garlic and fry for 30 seconds.
- Add the rest of the vegetables and fry for 3 minutes.
- Add the tomatoes and coriander, season with salt and pepper, cover the pan
and simmer for 15 minutes while preparing the chicken.
- Sprinkle the chicken breasts with salt and pepper to taste.
- Put the Parmesan cheese on a plate and coat the chicken breasts with the cheese.
Press the cheese onto the moist chicken breasts.
- Heat the rest of the oil in a non-stick pan.
- Fry the chicken breasts for about 5 minutes on each side until golden and crusty and they are cooked through.
- Add the basil to the ratatouille.
- Place the chicken on serving plates, spoon the ratatouille over and garnish with sprigs of basil.
Original Recipe from Sara Buenfeld's “Home from Work Suppers”
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