You are here

Ratatouille-Topped Chicken

Fresh.n.Natural's picture
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!
  Olive oil 15 Milliliter (1 Tablespoon)
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Red bell pepper 1⁄2 , chopped
  Green bell pepper 1⁄2 , chopped
  Eggplant 1 Small, cubed
  Chopped tomatoes 14 Ounce (One 420 Gram Can)
  Yellow squash 1 , sliced
  Zucchini 1 , sliced
  Fresh oregano 30 Milliliter (2 Tablespoon)
  Pepper To Taste
  Boneless skinless chicken breasts 4
  Olive oil cooking spray 1
  Pasta 1⁄2 Pound, cooked, drained (230 Gram, Favorite)

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (20 votes)


Ratatouille-Topped Chicken Recipe