Chicken Ratatouille

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

1. Heat oil in large non-stick skillet. Add chicken and sauté 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.

Recipe Yield: Makes: 4 servings