Chicken Scaloppine With Roasted Red Pepper Ratatouille Recipes

Steps:

• Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer. Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven and turn the oven down to warm. Set aside.
• Meanwhile, flatten the chicken breasts. If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half. Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil. Place a chicken breast in the middle and place two more sheets of plastic on top. Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner. Make sure you come down flat with the meat tenderizer, and don't pound too hard; if you hit the meat with the edge, you will tear it.
• Season the pounded chicken breasts with salt and pepper. Place the flour in a wide dish. Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you don't use).
• Heat a wide skillet over high heat and add 1 tablespoon of the oil. When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (that's just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side. Transfer to a platter or a sheet pan and keep warm in the oven. Use the remaining oil for the next batches if necessary.
• When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan. Stir and scrape the pan to deglaze with the juices from the apricots. This should take less than a minute. Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
• Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
• After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.