Chicken Ratatouille

Tender chunks of chicken breast transform the classic French vegetable stew into a deliciously hearty entrée.

Recipe Ingredients:

1/4 cup vegetable oil
4 boneless, skinless chicken breast halves, cut in 1-inch pieces
2 small zucchini squash, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 large onion, thinly sliced
1 medium green pepper, seeded and cut into 1-inch pieces
1/2 pound mushrooms, sliced
1 (16-ounce) can tomato wedges
2 teaspoons garlic salt
1 teaspoon dried sweet basil, crushed
1 teaspoon dried parsley
1/2 teaspoon black pepper
Hot cooked rice for accompaniment

Cooking Directions:

1. In large fry pan place oil and heat to medium temperature. Add chicken and sauté, stirring often, about 2 minutes.
2. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally, about 15 minutes or until tender crisp.
3. Add tomatoes, stirring carefully. Add garlic salt, basil, parsley and pepper. Simmer, uncovered, about 5 minutes or until fork can be inserted in chicken with ease.
4. Serve chicken on large platter with mound of rice in center.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.