PoultryRecipes

Chicken Ratatouille

Category Poultry

Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

  • 1 Tbsp vegetable oil
  • 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
  • 2 zucchini, about 7 inches long, unpeeled and thinly sliced
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  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 lb fresh mushrooms, sliced
  • 1 can (16 oz) whole tomatoes, cut up
  • 1 clove garlic, minced
  • 1-1/2 tsp dried basil, crushed
  • 1 Tbsp fresh parsley, minced
  • to taste black pepper

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.

2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.

3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

4. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.

Yield:4 servings--Serving Size: 1-1/2 cup

Each serving provides:

Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg

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December 4, 20050 found this helpful

I am interested in this recipe but I don't understand Step 4. Is this a misprint? Thanks.

Reply Was this helpful? Yes
December 4, 20050 found this helpful

Hi,
The way I understand it is to put in the oven on broil for 15 minutes. This will brown it and complete the cooking.
Susan from ThriftyFun

Reply Was this helpful? Yes
December 6, 20050 found this helpful

What marinade? Why should it be broiled if the chicken is already cooked until tender? I think there is a mix-up with another recipe.

Reply Was this helpful? Yes

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Food and Recipes Recipes PoultryNovember 7, 2005
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