Corn-fed chicken breast with herbs and cinnamon ratatouille
Difficulty
Preparation time
1 Hour Cooking time
70 Minutes 
Equipment
Instruction
1
Rinse the chicken breasts and pat dry. Carefully slide 2 to 3 basil leaves under the skin of each breast 2
Marinade the chicken with the oregano, bay leaves, rosemary, garlic and lemon zest and leave to infuse for 2 hours. 3
Vacuum seal in suitable bags. Preheat the water bath to 70 degrees and cook the bags for 50 minutes.; 4
Preheat the oven to 170 degrees. Cut the courgette, red pepper, aubergine and tomato into large pieces. Peel and dice the onion. Sauté in a casserole with oil. Add the roughly chopped vegetables, thyme, garlic, lemon zest and cinnamon sticks. 5
Stir through the tomato puree and add the vegetable stock.Season with salt and pepper and cook the cinnamon ratatouille covered in the preheated oven for approximately 30 to 40 minutes. 6
Carefully remove the meat from the bags and pat dry with paper towel. Heat the butter and oil in the pan and sear skin-side down until crispy, and then turn over and sear on the other side. 
