Description
Probably many are familiar with this vegetable dish traditional Provencal cuisine made from peppers, eggplant and zucchini, something resembling a vegetable stew. In this recipe get a full dish by adding chicken... it is exceptionally tasty - juicy chicken meat under a layer of aromatic vegetables. Besides, a dish spring-like easy and gentle! I hope you will like it!
Ingredients
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Chicken breast
400 g
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Eggplant
1 piece
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Zucchini
1 piece
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Pepper
1 piece
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Tomatoes mashed
200 g
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Garlic
2 tooth
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Olive oil
3 Tbsp
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Soy sauce
3 Tbsp
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Parmesan
100 g
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A mixture of spices
1 tsp
Cooking
Turn the oven to warm at 200 degrees. Refractory form of grease with olive oil (1 tbsp). Wash vegetables and trim the "tails"/"legs". Zucchini and eggplant cut into thin slices. Red sweet pepper to clear of seeds and cut into thin strips. Garlic peel and cut into plates.
Collect all the vegetables on a large Board and chop, chop with a large knife. Vegetables do emit an amazing aroma of freshness...
In a large skillet, heat the remaining 2 tbsp olive oil and spread vegetables. Fry, stirring for 2 minutes. Add soy sauce and mix well.
Add the tomato sauce "passata", dried Provencal herbs and cook for another 8 minutes on a fairly high heat. Vegetables should not turn into "mush" and stay pieces.
Chicken breast cut lengthwise and lightly beat.
Put the chicken pieces in the prepared pan, sprinkle with soy sauce and pepper.
On top lay a layer of the prepared vegetables.
Sprinkle with grated sharp cheese (I Parmesan). You can add olives, if desired.
Put bake in the preheated oven for 20 minutes.
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