- Oregano and Lemon Marinated Chicken
- Spanish Style Chicken Bake
- Chicken and Asparagus Pie
- Chicken with Ratatouille in a Pouch
- Chicken Fricassee with Mushroom and Carrots
- Asian Style Chicken
- Chicken Hotch Potch
- Oven Roasted Chicken with Fennel and Orange Slaw
- Chicken and Corn Soup with Green Peppercorns
- Chicken Supreme
- Penne Pasta with Creamy Chicken and Basil
- Pasta Chicken Provencal
- Chicken and Butternut Squash Pasta
- Pan Fried Chicken with Roasted Squash, Sweet Potatoes and Mixed Peppers
Chicken with Ratatouille in a Pouch
View our range of poultry and poultry dishes available. Ratatouille is also available.
Portions: 4
Ingredients
- 4 x Skinless Chicken Supremes
- 15ml Lemon Juice
- 5gm Chopped Fresh Thyme
- 250g Courgettes (cut into 20mm dice)
- 250g Aubergines (cut into 20mm dice)
- 250g Tomatoes (cut into 20mm dice)
- 30g Olive Oil
- 150g Red Onions (cut into 20mm dice)
- 5g Chopped Fresh Garlic
- 5g Chopped Fresh Basil
- 200g Mixed Peppers (cut into 20mm dice)
- 3g Flat Leaf Parsley (chopped)
Method
- Lightly rub the chicken supremes with lemon juice and chopped thyme.
- In the base of a heavy bottomed saucepan, place the olive oil. Add the onions and cook gently for approximately 2 minutes without colour. Add the garlic, courgettes, aubergines and peppers. Cook gently for a further 2 minutes.
- Add the tomato and cook for a further 2 minutes until they soften. Mix in the parsley.
- In the centre of a foil square, place a portion of the ratatouille. Top with the chicken. Seal the foil so as to create a vacuum for the chicken and vegetables to cook in.
- lace on a steamer tray, ensure the pouches are sealed. Cook for approximately 25 minutes or until the core temperature has been reached.
- Place the finished chicken and ratatouille onto the centre of a warmed serving plate.