FreeFrom chicken breast with Parma ham and ratatouille
Corn, dairy, egg, gluten, lactose, nut, soya & wheat free
The Parma ham give that extra bit of piquancy to the chickend and the rataouille. A great all-in-one dish – my favourite kind!
2 tbsp olive oil
3 cloves garlic, peeled and finely sliced
2 large onions, peeled and very finely sliced
2 heaped tsp dried oregano
1 medium aubergine, sliced in thickish rings
2 medium courgettes, sliced in thickish rings
450g/1 lb cherry tomatoes halved
4 chicken breasts
8 slices Parma ham
4 Italian sausages (optional)
sea salt and freshly ground black pepper
Heat the oil in a wide pan and add the garlic, onions and oregano. Cook gently for 8–10 minute or until the onions are softening.
Add the aubergine and courgettes, increase the heat and fry briskly without burning until they are lightly tanned.
Add the halved tomatoes and continue to cook for a few minutes.
Meanwhile, wrap the chicken breasts in two slices of Parma ham each.
Unless you have a very big pan, split the mixture into two pans. Bury the wrapped chicken breasts and the sausages, if you are using them, in the vegetables, season lightly, cover and simmer gently for 30 minutes or until the tomatoes are entirely dissolved and the chicken is cooked.
Adjust the seasoning to taste and serve with lots of rice and a green salad.
Serves 4 – per portion
20g Fat ( 6g Sat fat, 9g mono, 2.7g poly)
13.2g Carbohydrate of which 9g Sugar
5.3g Fibre, 878mg Sodium, 2.2g salt
Good Source: Magnesium, B1,2,6,12, Folate
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