Chicken Vegetable Medley
|Boneless, skinless chicken breast halves||6|
|Olive oil/Vegetable oil||4 Tablespoon (Divided)|
|Fresh mushrooms||8 Ounce, sliced|
|Garlic||4 Clove (20 gm), minced|
|Tomatoes||3 , peeled, seeded and chopped|
|Eggplant||2 Medium, peeled and diced|
|Green peppers||2 Large, diced|
|Zucchini||2 Medium, diced|
|Onion||1 Large, diced|
|Tomato sauce||8 Ounce (1 Can)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside.
Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender.
Add remaining ingredients; bring to a boil.
Return chicken to skillet.
Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear.
Remove bay leaf before serving