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Recipe Category: Chicken
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Chicken Ratatouille Recipe
Ingredients
- 4 skinless boneless chicken breast halves – cut into chunks
- 1 tablespoon plus 2 teaspoons olive oil
- 1 medium onion – chopped
- 3 cloves garlic – minced
- 1 small eggplant – cubed
- 2 small zucchini – sliced into thin rounds
- 1 (14.5 ounce) chopped tomatoes
- salt and freshly ground black pepper
- 1/2 cup grated mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Method
- Over high heat in a large, nonstick soup pot or casserole, warm 2 teaspoons olive oil.
- Saute chicken until well-browned, about 6 minutes.
- Add remaining olive oil, onions and garlic; reduce heat to medium.
- Cook, stirring often, until onions are very soft.
- Add eggplant and zucchini, cooking for 5 minutes.
- Stir in tomatoes and bring to a simmer.
- Reduce heat to very low and simmer for 20 minutes.
- Season to taste with salt and pepper.
- Sprinkle mozzarella on top of the ratatouille; cover pot until cheese has melted, about 2 minutes.
- Serve hot with grated Parmesan sprinkled on top, with garlic bread or a baguette.
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