Chicken Ratatouille


1 tablespoon vegetable or olive oil
4 medium chicken breast halves, skinned, boned and fat removed, and cut into 1-inch pieces
2 zucchinis, about 7 inches long, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 can (16-ounces) whole tomatoes, cut up
1 clove garlic, minced
1-1/2 teaspoons dried basil, crushed
1 tablespoon fresh parsley, minced
Black pepper to taste


Heat oil in large nonstick or cast iron skillet. Add chicken and saute about 3 minutes, or until lightly browned. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender. Broil 6 inches from heat, in an oven-safe baking pan or heavy cast iron skillet (if you have a large one), 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.


Serves 4

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