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Chicken Kiev with Ratatouille

Chicken Kiev with Ratatouille

Favourite
Ratatouille is rich and flavourful. It has an incredible freshness from the tomatoes and sweetness from the onions and bell peppers, an almost creamy note from the courgette and aubergine, balanced by the savoury garlic and Basil. Top it off with Chicken Kiev which is a classic dish that is permanently popular because it is so tasty
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 780
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Chicken Breasts
For the Garlic Butter
  • 125g Butter
  • 2 Garlic cloves
  • 1 small bunch Mint or Parsley, chopped
  • To Pane
  • 75g Plain Flour, seasoned
  • 2 Eggs, beaten
  • 100g Panko Breadcrumbs
  • Vegetable oil in a deep fat fryer
For the Ratatouille
  • 50 ml Olive Oil
  • 1 Onion, peeled and diced
  • 2 Garlic cloves, peeled and crushed
  • 2 Courgettes, diced
  • 1 Aubergine, diced
  • 2 Red peppers, diced
  • 2 Tomatoes, diced
  • 1 small bunch of Basil
  • Sea Salt and freshly ground Black Pepper

Method
 

For the Garlic Butter
  1. Beat together all the ingredients
  2. Roll into a sausage shape in cling film and place in the fridge for 1 hour
  3. Remove the fillet from the Chicken breast
  4. Cut a hole through the Chicken breast from top to almost the bottom, then gently fill with the garlic butter cut to size
  5. Seal with the chicken fillet
  6. Coat in Flour and Egg twice
  7. Then coat in Breadcrumbs
  8. Place in the fridge for half an hour or so
  9. Set the deep fat fryer to 160°C
  10. Fry the chicken for 10-12 minutes until cooked through and golden brown
  11. Drain on to a cloth or kitchen paper, and season with salt.
To make the Ratatouille
  1. Heat a pan until hot and add the Oil, Onion and Garlic until softened, about 5 minutes
  2. Then, at 1 minute intervals add the Courgettes, then the Aubergines, and then the Peppers
  3. Stir through the Tomatoes and Basil
  4. Season and gently simmer for another 2 minutes
  5. Place the Chicken Kiev on a plate and serve with the Ratatouille.

Nutrition

Calories: 780kcalCarbohydrates: 41gProtein: 37gFat: 52gSaturated Fat: 20gSodium: 290mgFiber: 4gSugar: 7g

Notes

For extra juicy chicken, brine the breasts for 30 minutes before preparing.
To achieve extra crispy breading, double-fry the chicken Kiev – once at 150°C for 8 minutes, then again at 180°C for 2-3 minutes.
If you prefer a thicker ratatouille, simmer longer to reduce excess liquid.

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