Ratatouille Stuffed Chicken
|Boneless chicken breasts||6 Large (Skin On)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped red bell pepper||2 Tablespoon|
|Chopped yellow bell pepper||2 Tablespoon|
|Diced garlic||1 Teaspoon|
|Diced tomatoes||1⁄4 Cup (4 tbs)|
|Chopped black olives||1⁄4 Cup (4 tbs)|
|Diced yellow squash||1⁄2 Cup (8 tbs)|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Diced eggplant||1 Cup (16 tbs)|
|Italian seasoned bread crumbs||1 Cup (16 tbs)|
|Pepper sauce||To Taste (Louisiana Gold)|
|Flour||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs) (For Sauteeing)|
Preheat oven to 375°.
Using a sharp paring knife, cut a pocket lengthwise through the center of the breast.
This pocket will be filled with the stuffing later.
In a large saute pan, melt butter over medium-high heat.
Add onions, celery, bell peppers and garlic.
Saute 3 to 5 minutes or until vegetables are wilted.
Add tomatoes, black olives, squash, zucchini and eggplant.
Continue to saute until vegetables are cooked but not mushy.
Season to taste using thyme, basil, salt, pepper and Louisiana Gold.
Sprinkle in bread crumbs and stir well into the vegetable mixture.
Remove from heat and allow to cool.
Once the mixture is cool, divide into 6 equal portions.
Season chicken thoroughly using salt and pepper.
Stuff ratatouille into the pockets of each chicken breast.
Secure the opening with a toothpick, then dust breast lightly in seasoned flour.
In a heavy bottom saute pan, heat olive oil over medium-high heat.
Saute chicken breasts 3 at a time until golden brown on each side, approximately 3 to 5 minutes.
Remove the breasts to a baking dish and bake until cooked thoroughly, approximately 15 minutes.