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| Home -> [Chicken, French, Pastas & Noodles, Poultry, Western European] -> [Ratatouille - topped chicken Recipe] |
Ratatouille - topped chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, French, Pastas & Noodles, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken Breasts * | | 1
| tbsp | Olive Oil | | 1
| med | Onion, Chopped | | 2
| | Cloves Garlic, Minced | | 1/2
| | Red Bell Pepper, Chopped | | 1/2
| | Green Bell Pepper, Chopped | | 1
| small | Eggplant, Cubed | | 14
| oz | Chopped Canned Tomatoes | | 1
| | Yellow Squash, Sliced | | 1
| | Zucchini, Sliced | | 2
| tbsp | Fresh Oregano | | | Pepper To Taste | | 1/2
| lbs | Favorite Pasta |
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Procedures:
| 1 | * chicken breasts should be boned and skinned. | | 2 | ~--------------------------------------------------------------------- ~-- coat a nonstick skillet with olive oil. | | 3 | Add onions, garlic, peppers and eggplant. | | 4 | Saut?10 minutes until soft. | | 5 | Add remaining ingredients. | | 6 | Cover and simmer for 15 minutes. | | 7 | Preheat oven to 350°F. | | 8 | While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. | | 9 | Place in baking dish, set aside and keep warm. | | 10 | Cover chicken with sauce, cover with foil and bake for 15 minutes. | | 11 | Serve over your favorite pasta. | | 12 | For vegetarian dish omit chicken and serve over rice or pasta. |
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