Chicken Ratatouille

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Chicken Ratatouille

Yield: Serves 4


  • 1 tablespoon vegetable or olive oil
  • 4 medium chicken breast halves, skinned, boned and fat removed, and cut into 1-inch pieces
  • 2 zucchinis, about 7 inches long, unpeeled and thinly sliced
  • 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 pound fresh mushrooms, sliced
  • 1 can (16-ounces) whole tomatoes, cut up
  • 1 clove garlic, minced
  • 1-1/2 teaspoons dried basil, crushed
  • 1 tablespoon fresh parsley, minced
  • Black pepper to taste


Heat oil in large nonstick or cast iron 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.
Broil 6 inches from heat, in an oven-safe baking pan or heavy cast iron skillet (if you have a large one), 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.

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