Chicken Ratatouille
- Number of Servings: 1
Ingredients
Directions
- 1 tablespoon olive oil
- 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
- 2 zucchini, about 7" long, unpeeled and thinly sliced
- 1 small eggplant, peeled and cut into 1" cubes
- 1 medium onion, thinly sliced
- 1 medium green pepper, cut into 1" pieces
- 1/2 lb. fresh mushrooms, sliced
- 1 can (16 oz.) whole tomatoes, cut up
- 1 clove garlic, minced
- 1 1/2 teaspoon dried basil, crushed
- 1 tablespoon fresh parsley, minced
- black pepper to taste
1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender and cooked through.
Yield: 4 servings--Serving Size: 1-1/2 cup
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender and cooked through.
Yield: 4 servings--Serving Size: 1-1/2 cup
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 6.5 g
- Cholesterol: 68.4 mg
- Sodium: 94.0 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 6.3 g
- Protein: 31.5 g
Member Reviews
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COOKINGCRAIG
OK, the recipe sounds bland. The reason I checked the site is I've never baked it before and wanted to know how long, temp. etc. My recicpe is in olive oil, add a variety of peppers, yellow squash too, mushrooms, capers, green and black olives. Yea, raises the sodium a bit but use fresh tomatoes. - 9/17/09
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JODY303
I love ratatouille to begin with, so I thought I would like this recipe. It was very good, but, in my opinion, the eggplant didn't get cooked enough. Next time, I would add that to the chicken first, and give it extra time. Based on earlier comments, I also added more garlic and a few herbs. - 9/7/08
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KDA1981
This recipe was huge! I had to use a wok, because even my soup pots were not big enough for all the ingredients! I felt like it needed a lid, as I was worried about all the vegs not being done. I am wondering, should I drain the juice from the chicken, and whatever other juices I end up with? - 8/21/08