Ratatouille - topped chicken

Yield: 4 servings

Measure Ingredient
4 \N Chicken Breasts *
1 tablespoon Olive Oil
1 medium Onion, Chopped
2 \N Cloves Garlic, Minced
½ \N Red Bell Pepper, Chopped
½ \N Green Bell Pepper, Chopped
1 small Eggplant, Cubed
14 ounces Chopped Canned Tomatoes
1 \N Yellow Squash, Sliced
1 \N Zucchini, Sliced
2 tablespoons Fresh Oregano
\N \N Pepper To Taste
½ pounds Favorite Pasta

* Chicken breasts should be boned and skinned.

~--------------------------------------------------------------------- ~-- Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. Saut‚ 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350øF. While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta.

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