Sunbeam SK6400 Ratatouille, Skillet Recipes continued, Pan fried Chicken Breast, with Salsa Verde

Skillet Recipes (continued)

Ratatouille Serves 4

1eggplant

1tablespoon oil

1onion, finely sliced

1clove garlic, finely chopped

1green capsicum, cut into strips 200g zucchini, sliced

2 medium ripe tomatoes, roughly chopped

2 teaspoons mixed herbs fresh ground pepper to taste

1.Slice eggplant, sprinkle with salt and allow to stand for 30 minutes. Wipe away moisture with absorbent paper. Cut into 2cm cubes.

2.Heat oil in skillet on setting 5, sauté onion and garlic until onion is tender.

3.Add remaining ingredients and bring to the boil. Reduce heat to simmer, cover and cook for 30-35 minutes, stirring occasionally.

Pan fried Chicken Breast	Serves 4
with Salsa Verde
1-2 tablespoons olive oil
4 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley

½cup dill

½cup mint leaves 2 cloves garlic

1 tablespoon small capers

1 tablespoon grated lemon rind

Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil

1.Heat skillet on setting 7. Add oil and cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde

2.To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved.

Tip: Salsa Verde also goes very well with pan fried fish fillets.

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