About the Recipe
Ratatouille is rich and flavourful. It has an incredible freshness from the tomatoes and sweetness from the onions and bell peppers, an almost creamy note from the courgette and aubergine, balanced by the savoury garlic and Basil. Top it off with Chicken Kiev which is a classic dish that is permanently popular because it is so tasty
Ingredients
2 Chicken breasts
For the Garlic Butter
125g Butter
2 Garlic cloves
1 small bunch Mint or Parsley, chopped
To Pane
75g Plain Flour, seasoned
2 Eggs, beaten
100g Panko Breadcrumbs
Vegetable oil in a deep fat fryer
For the Ratatouille
50 ml Olive Oil
1Â Onion, peeled and diced
2 Garlic cloves, peeled and crushed
2 Courgettes, diced
1 Aubergine, diced
2 Red peppers, diced
2 Tomatoes, diced
1 small bunch of Basil
Sea Salt and freshly ground Black Pepperepper
Preparation
For the Garlic Butter
Beat together all the ingredients
Roll into a sausage shape in cling film and place in the fridge for 1 hour
Remove the fillet from the Chicken breast
Cut a hole through the Chicken breast from top to almost the bottom, then gently fill with the garlic butter cut to size
Seal with the chicken fillet
Coat in Flour and Egg twice
Then coat in Breadcrumbs
Place in the fridge for half an hour or so
Set the deep fat fryer to 160°C
Fry the chicken for 10-12 minutess until cooked through and golden brown
Drain on to a cloth or kitchen paper, and season with salt.
To make the Ratatouille
Heat a pan until hot and add the Oil, Onion and Garlic until softened, about 5 minutes
Then, at 1 minute intervals add the Courgettes, then the Aubergines, and then the Peppers
Stir through the Tomatoes and Basil
Season and gently simmer for another 2 minutes
Place the Chicken Kiev on a plate and serve with the Ratatouille.