Baked chicken with Aubergine, Courgette and Tomato Ragout

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

g

Onions cleaned and cut into quarters

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)

20.00

g

paprika

100.00

ml

Wine, white

5.00

ml

ROBERTSONS Black Pepper 6 x 800g

200.00 4.00

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.

Page 1

© 2016 Unilever Food Solutions service.unileverfoodsolutions.com

01.04.2016

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.

Page 2

© 2016 Unilever Food Solutions service.unileverfoodsolutions.com

01.04.2016