Chicken Breast with Vegetables

Ingredients

• 4 chicken breast fillets
• 1 eggplant
• 2 Zucchini
• 1 red bell pepper
• 1 white onion
• 3 Garlic cloves
• 3 tomatoes
• 4 tbsp olive oil
• 1 bunch Basil
• 4 starchy potatoes
• 1 sprig rosemary
• 2 tbsp butter
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the eggplant, cut into thick slices, salt heavily and let soak in water for 30 minutes. Rinse and dry. Wash zucchini, trim ends and slice. Slice tomatoes. Peel onion into rings, peel garlic and slice. Halve bell pepper, remove seeds, wash and cut into strips. Lightly oil a fire‑proof dish, layer the vegetables, seasoning each layer with salt and pepper and drizzle with olive oil. Wash basil, pluck leaves from stems and sprinkle over. Preheat oven to 175 °C and bake the ratatouille for 40 minutes.

2. 2.

   Wash chicken meat, pat dry and rub with salt and pepper. Heat clarified butter in a pan and sear the chicken breasts all around until cooked through in about 10 minutes. Wrap in foil to keep warm.

3. 3.

   Wash potatoes well, score crosswise and place in foil. Top with rosemary needles and a bit of butter, seal foil tightly and bake for 30 minutes on the same rack as the ratatouille.

4. 4.

   Slice the chicken breasts, arrange on plates and serve with ratatouille and foil potatoes.