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    Meatloaf with chicken and ratatouille

      Meatloaf with chicken and ratatouille


      Ingredients for 8 persons :

      800g chopped chicken breasts

      2 slices of bread

      20 cl milk

      1 sprig of flat-leaf parsley

      1 eggplant

      1 yellow pepper

      1 red bell pepper

      1 poivron vert

      20 cl of tomato coulis

      4 tsp. olive oil

      1 clove of garlic

      1 bay leaf

      2 tbsp. coffee Provencal herbs

      salt and pepper

      Calories = Medium

      Preparation steps

      1. Eliminate the edges of your slices of bread. Soak them in 20 cl of milk.
      2. Chop the parsley.
      3. In a salad bowl, mix the ground chicken, the drained sandwich bread, 1 teaspoon of Provence herbs, salt and pepper.
      4. Fill a terrine mold with your chicken preparation. Bake at 180°C for 1 hour.
      5. Wash all the vegetables.
      6. Cut the eggplant into small cubes.
      7. Cut the peppers in 2. Remove the stem, remove the sides and the white parts. Cut the flesh into strips.
      8. Pass your garlic clove through a garlic press to extract the pulp.
      9. In a skillet, brown the garlic in olive oil and a little salt for 2 minutes, taking care to stir regularly.
      10. Add the eggplant, salt, lower the heat, cover and cook for 15 minutes.
      11. Add the peppers, the tomato coulis, 1 teaspoon of Provence herbs, the bay leaf, salt and continue cooking for 15 minutes.
      12. Decorate your chicken bread with parsley leaves.

      Tips and Tricks for Meatloaf with Chicken and Ratatouille

      Accompany your chicken bread with additional tomato coulis.

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