Chicken Scallopini with Roasted Vegetable Ratatouille
Chicken Scallopini with Roasted Vegetable Ratatouille is a healthier, fresher twist on Italian Chicken Parmigiana combined with the goodness of French Ratatouille!
What do you say we shake up two classic dishes and combine them?
When zucchini and yellow squash become abundant in our garden it’s a beautiful thing. When that happens, I crave one of my favorite dishes–lovely Provencal-inspired Ratatouille!
What is Ratatouille?
Ever since the popular animated movie, seems a lot of people are wondering… Just what is ratatouille?
Ratatouille is a French vegetable dish that 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 and 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?
The light, crusty Chicken Scallopini with Roasted Vegetable Ratatouille was love at first bite!
This is similar to my Chicken Milanese recipe but with the addition of the ratatouille. 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
- Caribbean Jerk Chicken
Chicken Scallopini with Roasted Vegetable Ratatouille
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Ingredients
Ratatouille
- 1 large red bell pepper - seeded and membranes removed, cut into 1-inch pieces
- 1 large yellow bell pepper - seeded and membranes removed, cut into 1-inch pieces
- 1 large 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)
Chicken
- 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 (6-8 ounce) chicken breasts - sliced horizontally into cutlets
- Thinly sliced fresh basil for garnish
- Lemon wedges
Instructions
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.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
This is my kind of chicken dinner! Love all the flavors in this.
I need to hunt down some garden zucchini because this is going on my ‘To Make’ list!
This is like 2 great dishes in one! What a gorgeous topping for the scallopini!