Title: Ratatouille - Topped Chicken
Categories: Chicken Pasta
Yield: 4 Servings
| 4 | | Chicken Breasts * |
| 1 | tb | Olive Oil |
| 1 | md | Onion, Chopped |
| 2 | | Cloves Garlic, Minced |
| 1/2 | | Red Bell Pepper, Chopped |
| 1/2 | | Green Bell Pepper, Chopped |
| 1 | sm | Eggplant, Cubed |
| 14 | oz | Chopped Canned Tomatoes |
| 1 | | Yellow Squash, Sliced |
| 1 | | Zucchini, Sliced |
| 2 | tb | Fresh Oregano |
| | | Pepper To Taste |
| 1/2 | lb | Favorite Pasta |
* Chicken breasts should be boned and skinned.
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Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and
eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover
and simmer for 15 minutes. Preheat oven to 350F. While sauce is
simmering, brown chicken in skillet sprayed with olive oil cooking spray
for about 3 minutes on each side. Place in baking dish, set aside and keep
warm. Cover chicken with sauce, cover with foil and bake for 15 minutes.
Serve over your favorite pasta. For vegetarian dish omit chicken and serve
over rice or pasta.