Panko Chicken with ratatouille and pasta

Panko Chicken with ratatouille and pasta

Ingredients:
2 chicken breasts
Panko breadcrumbs
2 courgettes diced roughly
1 400g tin of chopped tomatoes
1 clove of garlic finely chopped
Mixed Herbs
1 yellow pepper roughly diced
1 green pepper roughly diced
1 aubergine diced and liberally sprinkled with salt to stop it going bitter
1 onion finely diced
Pasta
1 egg beaten
Plain flour


Method:

1.  Add finely diced onion to a saucepan with a little olive oil on a medium heat. Cook until transluscent. Add the mixed herbs and the garlic. Add the pepper and courgettes. Cook for about 5-7 minutes until soft. Add the aubergine for a few minutes stirring occassionally. Add the chopped tomatoes and cook for another 10 minutes. Take off the heat.

2. Preheat the oven to 170.  Use three shallow dishes, put beaten egg in one, plain flour in another and panko in the other. Combine the chicken breast into the beaten egg, coat in the plain flour, dip into the bread crumbs and place on a baking tray. Cook for 25-30 minutes until golden brown.

3.  Cook pasta according to pasta instructions, pour over the ratatouille sauce and place the chicken on top. Sprinkle with grated parmesan if desired.