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!
Ingredients
1 tbs (15 ml) olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small eggplant, cubed
14-oz can (420 g) chopped tomatoes
1 yellow squash, sliced
1 zucchini, sliced
2 tbs (30 ml) Fresh Oregano pepper, to taste
4 chicken breasts, boneless, skinless olive oil cooking spray
1/2 lb (230 g) favorite pasta, cooked and drained
How to make Ratatouille-Topped Chicken
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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Ratatouille-Topped Chicken
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