Meat
and Poultry:
Chicken
Ratatouille
from
Atlanta
Cooknotes
INGREDIENTS:
1/4
cup corn oil
2
whole broiler breasts, skinned, boned, and cut into 1-inch pieces
3
small zucchini, unpeeled and thinly sliced
1
small eggplant, peeled and cut into 1-inch pieces
1
large onion, thinly sliced
1
green bell pepper, seeded and sliced
1/2
pound mushrooms, sliced
1
(16-ounce) can tomato wedges, drained, or 4 or 5 fresh tomatoes
2
teaspoons garlic salt
1
teaspoon monosodium glutamate
1
teaspoon dried sweet basil
1
teaspoon dried parsley
1/2
teaspoon pepper
Steamed
rice
TO
PREPARE:
Heat
oil in large frying pan or wok, add chicken pieces and stir-fry about 2
minutes. Add zucchini, eggplant, onion, green pepper, and mushrooms.
Cook over medium heat, stirring constantly for about 15 minutes or until
vegetables are tender but firm. Add tomatoes, stirring carefully.
Sprinkle with garlic salt, monosodium glutamate, basil, parsley, and pepper.
Serve immediately with steamed rice.
SERVES:
6
Copyright 1982 The Junior
League of Atlanta, Inc. All rights reserved.
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