Pan-roasted herbed chicken breast with vegetables

This recipe was created out of my willful intent to make ratatouille but was too lazy to go to the store to buy some bell pepper and the fact that I did not feel like taking too much time to cook. Seasoned with herbes de provence, this flavorful dish will definitely please the family and be gone in an instant!

I originally was going to bake this but I happened to run out of time, so i just cooked it in my sauce pan instead.

The importnatn part of this recipe is to make sure that theres not too much water in the dish. To avoid this, I grilled the onions and salted both the eggplant and the cabbage before tossing them into the pan. I also skinned the eggplant to avoid any weird textures in my dish.

IMG_0396
Place the chicken on top of the vegetables so that the gravy flavors everything.

It’s always nice to have a little bit of chicken broth on hand to avoid it from drying out.

The herbes de provence are basically a strong herb mix that ususally involves a strong rosemary and lavender flavor. You only need a little bit to flavor the dish. It will also give a nice aroma to the whole dish as well.

Yes, lots of chicken recipes because that’s all I have! As seen in the picture, I opened up the chicken so that I could see if it was done, and it also helped it cook through at the end. IMG_0399 (2)

Pan-roasted herbed chicken breast with vegetables

Ingredients

  • 2 chicken breasts marinated with salt and pepper for at least one hour
  • 1/4 tsp. herbs de provence
  • 2 eggplant, cubed, peeled and salted
  • 1/3 large cabbage, roughly chopped and salted
  • 2 large zucchini cut into thin coins
  • 1 whole onion diced
  • 1 package of bunapi musjrooms
  • 1/2 cup chicken broth
  • black pepper
  • olive oil

Directions

  1. grill the onions in some olive oil and salt. This will help ensure that all the moisture is drawn out and give the onions a much deeper flavor.
  2. Pat dry both the eggplant and the cabbage and mix together all the vegetables, pepper and spices in a large bowl. Heat a large skillet or pan on the stove adding about 1 tsp. of oil to the pan.
  3. Once the pan is hot, dump in the vegetable-herb mix and place the chicken on top. Cook on high covered for about 30 minutes, adding in the chicken broth about 10 minutes in to cooking.
  4. Check to make sure that the chicken is cooked all the way.
  5. Serve and enjoy with family!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s