Chicken Ratatouille
INGREDIENTS
2 chicken Brests
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
2 Courgettes sliced
1 Aubergine
Onion (as tolerated)
Garlic (as tolerated)
Ginger
Oil
Coriander
DIRECTIONS:
Cut up all Vegatables and place in a shallow roasting dish. Place chicken on top. Sprinkle with ginger and oil and place in oven to cook.
Variation:-you could just before the end of cooking add cubes
of Feta Cheese and a few olives.
Chicken Breasts Stuffed with Spinach and Feta
INGREDIENTS
500g Spinach
75g Feta Cheese crumbled
4 Chicken Breasts
Oil
80ml Goats or Soya Cream
60g Non Dairy Fat
2 tbsp flour
250ml Chicken Stock
250ml White Wine
Parsley
DIRECTIONS:
Add washed spinach to pan, cook stirring until just wilted drain well, and cool.
Combine spinach and feta cheese in bowl. Cut pocket in the side of chicken breasts, fill with the cheese and spinach mixture.
Secure with cocktail sticks or metal skewers. Place in a dish and drizzle over the oil and cook in a moderate oven for about ½ hour depending on size of chicken breasts.
Sauce: Melt non dairy fat in a saucepan, add flour. Gradually stir in stock and wine until sauce boils and thickens. Remove from heat and blend in the cream and parsley and pour over the chicken breasts. Serve
