Chicken Ratatouille
Recipe by National Chicken Council
Ingredients
- 2 whole broiler-fryer chicken breast, skinned,boned and cut in 1-inch pieces
- 1/4 cup corn oil
- 2 small zucchini squash, unpared 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 can (16-oz) tomatoe wedges
- 2 teaspoons garlic salt
- 1 teaspoon flavor enhancer
- 1 teaspoon dried sweet basil, crushed
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
Instructions
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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
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