Provencal Herb-Crusted Chicken with Ratatouille

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup breadcrumbs, preferably panko
• 2 tablespoons Herbes de Provence
• 1 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 medium eggplant, cut into cubes
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a shallow dish, combine the breadcrumbs, Herbes de Provence, Parmesan cheese, salt, and black pepper.
3. 03
   Brush each chicken breast with olive oil, then coat thoroughly with the breadcrumb mixture.
4. 04
   Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. 05
   Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
6. 06
   While the chicken bakes, prepare the ratatouille. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
7. 07
   Add the eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
8. 08
   Stir in the diced tomatoes, Herbes de Provence, salt, and black pepper. Simmer for another 10-15 minutes until the vegetables are tender.
9. 09
   Serve the herb-crusted chicken alongside the ratatouille, garnishing with fresh herbs if desired.