Chicken Ratatouille Makes: 4 servings Ingredients
- 1 tablespoon vegetable oil - 4 chicken breasts halves (medium, skinned, fat removed, boned, and cut into 1-inch pieces) - 2 zucchini (7 inches long, unpeeled and thinly sliced) - 1 eggplant (small, peeled and cut into 1-inch cubes) - 1 onion (medium, thinly sliced) - 1 green pepper (medium, cut into 1-inch pieces) - 1/2 pound mushroom (fresh, sliced) - 1 can tomatoes (16 oz, whole, cut up) - 1 garlic clove (minced) - 1-1/2 teaspoons basil (dried, crushed) - 1 tablespoon parsley (fresh, minced) - black pepper (to taste) Directions Heat oil in large non-stick skillet. Add chicken and saute about 3 minutes, or until lightly browned. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender. Nutritional Information Per Serving Calories: 270 ; Protein: 32 g ; Fat: 7 g ; Sodium: 240 mg; Saturated Fat: 1.5 g ; Dietary Fiber: 8 g ; Carbohydrates: 20 g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
