Sweat the onions in a little oil and butter until soft. Add the garlic and sweat for a further minute. Add tomato puree, chillies, hot pepper and chilli powder. Sweat for 2 minutes and add the chicken stock, tomatoes and natural yoghurt. Fry the chicken breast in the remaining oil and butter until lightly coloured. Add to the sauce in the oven for approximately 10 minutes until just done. Remove the chicken and reduce the sauce until thick. Place the ratatouille stew in the middle of the plate. Cut the chicken breast into 3 and arrange on top. Adjust seasoning of the sauce if necessary and pour on top of it.
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|Serving Size: 1 Serving (2579g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 637 (53%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 172mg||53 %|
|Sodium 3394.7mg||117 %|
|Potassium 2521.1mg||66 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 81g|
|Protein 56g||80 %|
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Calories per serving: 1196
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