Roasted Ratatouille Chicken

Caramelized vegetables and tangy goat-cheese béchamel give this dish a lot of flavor!

Ingredients

2 large onions, cut into ½ inch chunks
3 medium zucchini, cut into ½ inch chunks
3 Asian eggplants, cut into ½ inch chunks
2 sweet red peppers, cut into ½ inch chunks
2 cups (500 mL) cherry tomatoes
2 tbsp. olive oil
2 tsp salt, or to taste
¼ tsp black pepper
1 tbsp fresh thyme
1 head garlic, top ¼ sliced off

SAUCE
2 tbsp. margarine
¼ cup flour
3 cups skim milk
1 tsp salt
¼ tsp pepper
1 tbsp Worcestshire sauce
½ tsp Tabasco sauce
1 cup goat cheese, crumbled
2 lbs. boneless, skinless chicken breasts, cubed
½ cup grated Parmigiano Reggiano

Cooking Directions:

Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl. Toss with olive oil, salt, pepper and thyme. Spread on two baking sheets lined with parchment paper. Wrap garlic in aluminum foil and place on one of the baking sheets. Roast at 400 degrees F (200 degrees C) for 40 to 45 minutes, or until tender and nicely browned. After garlic pouch has cooled slightly, unwrap it and squeeze the garlic out of the casing onto the vegetables. Reserve.

For béchamel sauce, melt margarine in a large saucepan. Whisk in flour and cook gently 2 to 3 minutes but do not brown. Whisk in hot milk and bring to a boil. Add 1 tsp salt, ¼ tsp pepper, or to taste. Season with Worcestshire and Tabasco. Cook, stirring often, about 8 minutes, or until thick and creamy. Add goat cheese.

Spray a frying pan with Pam, and cook the chicken until brown. Toss with vegetables.

To assemble, spread about ½ cup of sauce over the bottom of a 9 x 13 inch baking dish (that has been sprayed with Pam). Spread chicken/vegetable mixture over pan. Spoon sauce over top. Sprinkle with Parmigiano Reggiano.

Place casserole dish on a baking sheet lined with foil. Bake uncovered for 40 to 45 minutes in a preheated 350 degree F (180 degree C) oven, until bubbling and lightly browned.

Notes:

Makes 8 servings (Recipe can be halved, if so use 8 x8 casserole dish)
Count as 1 serving of fat, 4 servings of protein and ½ serving of dairy.

Recipe adapted from Reader's Digest www.drbishop.ca