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Ratatouille & Chicken Over Romaine

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Ingredients
  Herb oil 2 Tablespoon
  Boneless chicken breast 1 , skinned
  Green onion 1 , sliced
  Garlic 1 Clove (5 gm), minced
  Japanese eggplants 2 Small
  Tomato seeded 1 Large, seeded and coarsely chopped
  Zucchini 1 Small, sliced
  Yellow pepper 1 Small, seeded and cubed
  Savory seasonings poultry blend 1 Teaspoon
  Parsley 2 Tablespoon, chopped
  Italian dressing 1⁄2 Cup (8 tbs)
  Romaine lettuce 4
Directions

Place eggplant in a colander with 1 teaspoon salt.
Let stand 30 minutes.
Rinse with cold water and dry on paper toweling.
Heat oil in large frying pan over medium high heat.
Add chicken; saute 10 minutes.
Remove to 1 quart casserole dish.
Add vegetables, Poultry Blend and parsley.
Reduce heat to medium.
Cover; cook 15 to 20 minutes until vegetables are soft.
Spoon vegetables into casserole; toss lightly.
Cover; refrigerate several hours until chilled.
To serve: arrange Romaine lettuce on serving plate.
Spoon on Ratatouille and chicken.
Pour Italian salad dressing over salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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