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
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Red bell pepper | 1/2 To taste, chopped | |
| Green bell pepper | 1/2 To taste, chopped | |
| Eggplant | 1 Small, cubed | |
| Chopped tomatoes | 14 Ounce | |
| Yellow squash | 1 , sliced | |
| Zucchini | 1 , sliced | |
| Oregano | 2 Tablespoon | |
| 4 chicken breasts, boneless, skinless olive oil cooking spray | ||
| Pasta | 1/2 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.
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.
Chef
