Ratatouille Pasta with stuffed breadcrumbed chicken

 Serves 2

Ingredients:

1 large chicken breast
1 small wholemeal roll
1 egg whisked in a shallow dish
1 red pepper diced
1 red onion diced
1/2 yellow pepper diced
1/2 green pepper diced
1/3 of an aubergine diced
Fry light spray
Mixed herbs
Salt and pepper to season
1 chicken stock cube
3 plum tomatoes and juice
1 garlic clove crushed
1 boursin mini


Method:

1. Preheat your oven to 160C fan. Meanwhile spray a frying pan with fry light over a medium heat and add your onion garlic and mixed herbs. Then add your other vegetables stirring occasionally until soft. Once vegetables are soft add your tomatoes which can be squeezed with your hand over your vegetables (messy but quite satisfying). Then crumble your stock cube over the vegetables stirring occassionally and adding a little water. The heat can now be turned down.

2. In a food processor whizz your wholemeal roll until quite fine. Tip contents into a shallow dish. Make a small incision in your chicken breast and place your boursin mini inside. Then coat your chicken breast in egg wash and then dip into the wholemeal breadcrumbs repeat. Place on a pre lined baking tray and cook in the oven for 35 minutes (slightly less if the chicken breast is smaller).

3. Cook your pasta according to packet instructions. Serve immediately!