Chicken fillet with ratatouille and vegetables

Ingredients for 4 servings:

• 1 onion(s), vegetable onion (approx. 300g)
• 1 zucchini (approx. 300g)
• 1 eggplant(s) (approx. 400g)
• 500 g tomatoes
• 100 g cherry tomatoes
• 2 cloves garlic
• 5 tbsp olive oil
• salt and pepper
• 1 tsp herbs de Provence
• 125 ml tomato juice
• 4 chicken breast fillets (approx. 150g each)
• Rosemary, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Dice the onion. Slice the zucchini and cut the eggplant into chunks. Halve the cherry tomatoes, dice the tomatoes, and finely chop the garlic. Heat 3 tablespoons of oil. Sauté the onion, zucchini, and eggplant. Add the garlic and tomatoes. Season with salt, pepper, and dried herbs. Pour in the tomato juice and simmer for about 15 minutes. Meanwhile, season the chicken breast fillets with salt and pepper. Fry in the remaining 2 tablespoons of oil over medium heat for about 12 minutes, turning occasionally. Slice the fillets and arrange on plates with the vegetables. Serve garnished with rosemary. Serve with a herb baguette.