Baked chicken with Aubergine, Courgette and Tomato Ragout
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | g | MARVELLO Full Fat Margerine |
| 2.00 | pc | Chicken Breasts fillet |
| 200.00 | g | Onions cleaned and cut into quarters |
| 4.00 | pc | Garlic, cloves peeled and smashed |
| 100.00 | g | Aubergine (egg plant) trimmed, lightly salted and cut diagonally |
| 400.00 | g | Baby marrow/courgettes ''Zucchini'' trimmed and cut diagonally |
| 5.00 | g | ROBERTSONS Thyme 6 x 250g |
| 1.00 | g | Rosemary, fresh (stems removed) |
| 100.00 | ml | Wine, white |
| 20.00 | g | Knorr Roasted Red Pepper Seasonings |
| 5.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
Preparation
1.Preheat the oven at 180 degrees Celsius.
2.Melt the marvello and fry the chicken fillets for 5 to 8 minutes. Remove from the pot and set aside in a casserole dish.
3.In the same pot/pan add the onions, garlic, aubergine, baby marrow, Thyme and rosemary and fry for at least 8 minutes tossing/stirring occasionally.
4.Add the tomato pronto, white wine, Knorr roasted red pepper seasoning and black pepper to taste and allow too simmer for 8 minutes.
5.Pour the tomato ragout mixture over the chicken pieces and mix together well.
6.Place in a preheated oven at 180 degrees for 40 to 50 minutes stirring occasionally.
7.Once baked serve with knorr Mash flakes or plenty of crusty bread on the side.
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