Chicken ratatouille
2 chicken breasts (bone and skin on) MIMIKOS
2 moderate onions
1 large eggplant flask
4 zucchini
1 red pepper
1 yellow pepper
2 ripe tomatoes, grated
2 tsp. tomato soup
2 tsp. dry sweet basil
2 tsp. tablespoon pine nuts
1 bunch fresh basil for garnish
olive oil, salt
Clean and cut the onions into thin slices. Cut the eggplant and zucchini into smaller pieces, remove hard stems institute and seeds from peppers and cut into thin strips. Saute the vegetables and chicken breasts ¼ cup olive oil in high heat for a few minutes. Put tomatoes, dried basil, pine nuts and tomato paste. Add 1 ½ cup water, salt and cover the pot. Boil over medium heat for 45 minutes. Periodically stir with careful movements to avoid melt vegetables if needed, add minimum water boiling. When the chicken is cooked, separate the fillets from the bones with a knife to serve with the vegetables and sprinkle with fresh chopped basil. |
