Chicken Ratatouille


  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves, rinsed and patted dry
  • Salt and pepper
  • 1 small eggplant, quartered and sliced crosswise
  • 1 cup presliced green pepper (from the salad bar)
  • 1 cup presliced zucchini (from the salad bar)
  • 1 cup presliced mushrooms (from the salad bar or produce department)
  • 4 garlic cloves, sliced
  • 1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
  • 1/4 teaspoon dried or 3/4 teaspoon fresh thyme leaves
  • 2 medium tomatoes, cut into eighths
  1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot.
  2. Add the chicken and some salt and pepper; and cook it for 5 minutes on each side. Remove the chicken from the pan and reserve.
  3. Add the remaining 1 tablespoon oil to the skillet. Add the small eggplant, 1 cup green pepper, 1 cup zucchini, 1 cup mushrooms, 4 garlic cloves (sliced), some salt and pepper, and the herbs.
  4. Cook the vegetables, stirring occasionally, for 3 minutes, or until softened. Add the 2 tomatoes and stir to combine.
  5. Bring the vegetables to a boil and cover. Simmer for 2 minutes, or until the tomatoes have just softened.
  6. Return the chicken to the skillet and cook, uncovered, just until the chicken is heated through, about 5 minutes.


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