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| Chicken Ratatouille in Bowl |
| 4 Servings |
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| Ingredients: Chicken Ratatouille |
chicken breast
extra-virgin olive oil
to taste salt
to taste pepper
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| Ingredients: Grilled Vegetables |
red bell peppers
zucchini
yellow squash
eggplant
green bell peppers
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| Method: Chicken Ratatouille |
| In a large bowl marinate, the chicken with extra-virgin olive oil, salt
and pepper.
Once the chicken has been marinated, it’s time to grill your chicken.
Cool the chicken.
Once chicken is cooled, it is time to slice the chicken breast.
Preheat oven to 400 degrees.
Once oven is ready, add Ciabatta rolls to oven and heat them until
the exterior of the roll is crispy (should take 3-5 minutes).
Cut out a medium-size hole of the Ciabatta roll and scoop out the
inside (keep the top of the bread).
In a hot sauté pan add extra-virgin olive oil, grilled vegetables, and
the chicken breast.
Add a pinch of salt and pepper.
Once the chicken and vegetables have been sautéed. deglaze
with white wine.
Add the marinara sauce, diced fresh mozzarella and one teaspoon of
chopped basil.
Heat to a simmer.
Now you can put your chicken ratatouille inside of the bread bowl
and cover with the top. |
| Method: Grilled Vegetables |
| Slice all the vegetables and place in a large bowl.
Add extra-virgin olive oil, salt and pepper and toss, until all
vegetables are well coated with oil, salt and peppers.
Grill the vegetables and cool them.
Once cooled, dice (medium diced) the grilled vegetables. |
| Ingredients: Marinara Sauce |
1/2 C yellow onions
4 qts plum tomatoes
2 bunches fresh basil
1/4 C extra-virgin olive oil
to taste salt
1/4 t pepper
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| Method: Marinara Sauce |
| In a large pot, add the onion and olive oil.
Sauté them until they become translucent.
Slightly purée your tomatoes (make sure they are still chunky) and
add them to pot.
In cheesecloth, wrap up the basil and add it to the sauce.
Simmer the marinara sauce for 2 hours, constantly stirring.
Add the pepper at the end and salt to taste.
Please remove the basil from sauce or it will make it bitter. |
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