35
- 1 chicken breast
- 1 pattypan squash
- 1 tomato
- 1 zucchini
- 1 onion
- 1 carrot
- 100 g mayonnaise
- Garlic, salt, and black pepper to taste
- Semolina for breading
- Cut the chicken breast into pieces about 1 inch wide and create pockets inside without cutting all the way through. Add salt to the semolina, coat the chicken in the semolina, and fry the chicken in vegetable oil in a covered pan.
- Finely chop the vegetables, grate the carrot on a coarse grater, and sauté them in oil to make a ratatouille. Season the vegetables with garlic, salt, and black pepper, then stir in the mayonnaise.
- Let the ratatouille cool, then stuff it into the chicken pockets and arrange the pockets on a plate. Serve with fresh vegetables.
