Summer Ratatouille Chicken
- Yield: 6 servings
Ingredients
- 6medium boneless skinless chicken breast halves
- 1teaspoon sea salt
- 1teaspoon fresh ground black pepper
- 1teaspoon paprika
- 2tablespoons extra virgin olive oil
- 4medium Roma tomatoes, diced
- 1medium yellow onion, cut in one inch cubes
- 1medium eggplant, peeled and cut in one inch cubes
- 1medium zucchini, cut in one inch cubes
- 1medium yellow squash, cut in one inch cubes
- 2small red chili peppers, thinly sliced
- 1medium green bell pepper, seeded and cut in one inch cubes
- 1medium red bell pepper, seeded and cut in one inch cubes
- 5cloves garlic, chopped
- 1cup chicken broth
- 2tablespoons red wine vinegar
- 2tablespoons chopped fresh basil
- 2tablespoons fresh thyme
- 2tablespoons fresh marjaram
- 6tablespoons shredded Parmesan, divided
- 6pieces fresh basil sprigs
Instructions
- Season the boneless, skinless chicken breasts with the salt, pepper, and paprika.
- Add the olive oil to the large skillet and heat over medium high heat. Add the chicken, smooth side down first, and brown for 3 minutes per side. Remove the chicken to a platter and cover.
- To the same skillet, add the tomatoes, onion, eggplant, zucchini, yellow squash, chili peppers, green bell pepper, red bell pepper and garlic. Saute together for 5 minutes. Stir in the chicken broth, red wine vinegar, chopped basil, thyme, and marjoram.
- Return the chicken, cut side down, to the skillet, and cover. Reduce the heat to medium and simmer for 20 minutes.
- To serve, divide the vegetables among 6 plates and top each with a chicken breast and one tablespoon shredded Parmesan. Garnish with the basil sprigs.
- Serves 6