What do you say we shake up two classic dishes and combine them? Chicken Scallopini with Roasted Vegetable Ratatouille is a healthier, fresher twist on Italian Chicken Parmigiana combined with the goodness of French Ratatouille!
As I was writing this, a beautiful thing happened.
We finally got rain!
The last time it rained was when I was photographing my Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce. That was well over a month ago!
Perhaps growing up on a farm where acres and acres are dependent upon rain for a farmer’s very survival and then living in Memphis makes me never complain about rain. Here in Memphis, when the rain stops in the summer–it stops and very dry conditions ensue!
When zucchini and yellow squash become abundant in our garden it’s also a beautiful thing. When that happens, I crave one of my favorite dishes–lovely Provencal-inspired Ratatouille!
Ratatouille has endless variations. Some recipes call for the vegetables to be combined and cooked together for a long period of time until they become very soft. Other recipes call for the vegetables to be sautéed or browned in stages then combined and stewed in the oven or on the stovetop.
I’m into roasting them.
Roasting the vegetables in the oven first then adding them afterward to a simmering tomato-based sauce is my favorite way to make ratatouille. The vegetables retain their texture better when roasted.
Do I need to say a whole lot more?
…Except for combining this beautiful Mediterranean-inspired medley of vegetable perfection with crusty baked chicken scallopini?
I never fry chicken for Chicken Parmigiana for clients. I like to bake it because I personally don’t like the oil-soaked coating. The light, crusty Chicken Scallopini with Roasted Vegetable Ratatouille was love at first bite!
With fresh basil sprinkled over it and a squeeze of lemon, we had a beautiful, simple, rustic chicken dish we’ll be making many more times!
For more fresh and healthy chicken dinners, be sure to try my:
- Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon
- Chicken Bruschetta with Zucchini Noodles
- Cuban Chicken and Black Bean Quinoa Bowls
- Jamaican Jerk Style Chicken with Black Bean and Mango Salsa
Click to purchase these helpful tools and equipment to make Chicken Scallopini with Roasted Vegetable Ratatouille (Affiliate Links):
- 1 red bell pepper, seeded and membranes removed, cut into 1-inch pieces
- 1 yellow bell pepper, seeded and membranes removed, cut into 1-inch pieces
- 1 orange bell pepper, seeded and membranes removed, cut into 1-inch pieces
- 2 medium zucchini, quartered lengthwise then sliced into 1-inch cubes
- 2 medium yellow squash, quartered lengthwise then sliced into 1-inch cubes
- 5 tablespoons olive oil, divided
- salt and freshly ground black pepper, to taste
- 1/2 medium red onion, chopped
- 4 cloves garlic, minced
- 1 large tomato, seeded and diced
- 1/2 cup dry white wine
- 1 can (15-ounce) crushed tomatoes
- 1 teaspoon herbes de Provence
- 1 large sprig fresh basil, thinly sliced (chiffonade)
- Cooking spray
- 1/2 cup all-purpose flour
- salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup panko
- 1 cup freshly grated Parmesan cheese
- 4 chicken breasts, sliced horizontally into cutlets
- Thinly sliced fresh basil for garnish
- Lemon wedges
- RATATOUILLE: Preheat oven to 400 degrees. Arrange vegetables on a non-stick baking sheet (or line with non-stick aluminum foil), drizzle with 3 tablespoons olive oil and season to taste with salt and black pepper.
- Roast for 15-20 minutes or until softened and lightly browned.
- Meanwhile, place remaining 2 tablespoons olive oil in a deep skillet and heat over medium-high heat. Add the onion, reduce heat to medium-low and cook 6-7 minutes or until beginning to soften. Add the garlic and tomato and cook 3-4 more minutes or until the tomato is very soft.
- Add the white wine. Bring to a boil, then reduce heat and add the crushed tomatoes and herbes de Provence. Simmer uncovered 5-10 minutes. Add roasted vegetables and fresh basil and keep warm.
- CHICKEN: Reduce oven temperature to 375 degrees.
- Prepare a nonstick baking sheet by spraying with cooking spray or lining with nonstick foil and spraying with cooking spray.
- Combine flour, salt and black pepper in a large zipper-top bag. Place eggs in a bowl. Combine breadcrumbs, panko and Parmesan cheese in another bowl.
- Place chicken cutlets in the zipper top bag and coat well with the flour.
- One by one, dip in the egg, then the breadcrumbs and place on the prepared baking sheet. Spray with cooking spray.
- Bake 15-18 minutes or until lightly golden and a thermometer inserted registers 165 degrees.
- Serve ratatouille with chicken. Garnish with fresh basil and serve with lemon wedges.
Amount Per Serving Calories 915 Total Fat 40g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 26g Cholesterol 273mg Sodium 1071mg Carbohydrates 65g Fiber 8g Sugar 15g Protein 70g