Title: Chicken Vegetable Medley
Categories: Vegetable Chicken Casserole
Yield: 6 Servings

6		Boneless, skinless chicken
		Breasts (about 1-1/2 pounds)
4	tb	Olive oil, divided
8	oz	Fresh mushrooms, sliced
4		Garlic cloves, minced
3		Tomatoes, peeled seeded andd
		Chopped
2	md	Eggplant, peeled and diced
2	lg	Green peppers, diced
2	md	Zucchini, diced
1	lg	Onion, diced
8	oz	Tomato sauce
1		Bay leaf
1	ts	Dry basil
1	ts	Dry oregano
1/2	ts	Dry margorum
1/2	ts	Dry thyme
1/2	ts	Salt (optional)
1/4	ts	Pepper

In a large skillet or dutch ioven over medium heat in 1 tablespoon of oil brown the chicken and set aside. Add remaining oil to skillet and sautae mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini, and onion for 10-15 minutes or until tender. Add remaining ingredients and bring to a boil. Add chicken. Cover and lower heat. Simmer for 30-40 minutes or until chicken juices run clear. Remove bay leave before serving. Makes 6 servings.

Nutrition Analysis: 298 calories, 32 g protein, 6 g fat, 16 g carbohydrate, 73 mg cholesterol, 88 mg sodium.

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