Chicken Ratatouille

  • Yield: 4 servings


2whole broiler-fryer chicken breast, skinned,boned and cut in 1-inch pieces
1/4cup corn oil
2small zucchini squash, unpared and thinly sliced
1small eggplant, peeled and cut into 1-inch cubes
1large onion, thinly sliced
1medium green pepper, seeded and cut into 1-inch pieces
1/2pound mushrooms, sliced
1can (16-oz) tomatoe wedges
2teaspoons garlic salt
1teaspoon flavor enhancer
1teaspoon dried sweet basil, crushed
1teaspoon dried parsley
1/2teaspoon black pepper



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