Ratatouille-Topped Chicken Recipe

I borrowed some ideas from my grandmother's recipe for this Ratatouille-Topped Chicken dish. And once you try this Ratatouille-Topped Chicken, you will thank even her for it. Anyone, everywhere will love it!

Summary

MethodMain Ingredient

Ingredients

 Olive oil1 Tablespoon
 Onion1 Medium, chopped
 Garlic2 Clove (5gm), minced
 Red bell pepper1/2 To taste, chopped
 Green bell pepper1/2 To taste, chopped
 Eggplant1 Small, cubed
 Chopped tomatoes14 Ounce
 Yellow squash1 , sliced
 Zucchini1 , sliced
 Oregano2 Tablespoon
 4 chicken breasts, boneless, skinless olive oil cooking spray
 Pasta1/2 Pound, cooked, drained

Directions

Coat a nonstick skillet with olive oil.
Add onions, garlic, peppers and eggplant.
Saute 10 minutes until soft.
Add the next 5 ingredients.
Cover and simmer for 15 minutes.
Preheat oven to 350°F (180°C).
While sauce is simmering, brown chicken breasts in skillet sprayed with olive oil cooking spray, about 3 minutes on each side.
Place in baking dish, set aside and keep warm.
Cover chicken with sauce, cover with foil and bake 15 minutes.
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