Quick and Easy Chicken Recipes
Chicken Ratatouille Recipe


Chicken Ratatouille

2 tablespoons olive oil
4 whole skinless, boneless chicken breast halves, rinsed and patted dry
Salt and pepper
1 small eggplant, quartered and sliced crosswise
1 cup presliced green pepper (from the salad bar)
1 cup presliced zucchini (from the salad bar)
1 cup presliced mushrooms (from the salad bar or produce department)
4 garlic cloves, sliced
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
1/4 teaspoon dried or 3/4 teaspoon fresh thyme leaves
2 medium tomatoes, cut into eighths

In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the chicken and some salt and pepper; and cook it for 5 minutes on each side. Remove the chicken from the pan and reserve.

Add the remaining 1 tablespoon oil to the skillet. Add the small eggplant, 1 cup green pepper, 1 cup zucchini, 1 cup mushrooms, 4 garlic cloves (sliced), some salt and pepper, and the herbs. Cook the vegetables, stirring occasionally, for 3 minutes, or until softened.

Add the 2 tomatoes and stir to combine. Bring the vegetables to a boil and cover. Simmer for 2 minutes, or until the tomatoes have just softened. Return the chicken to the skillet and cook, uncovered, just until the chicken is heated through, about 5 minutes.