Source: America's Favorite Food Associations

Chicken Ratatouille
The chicken is a nice addition to this normally vegetarian dish.
Serves: 4
Prep Time: 15 minutes
Cook Time: 22 minutes


2 whole broiler-fryer chicken breasts, skinned, boned, cut in 1-inch pieces
1/4 cup corn oil
2 small zucchini squash, unpared and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 large onion, thinly sliced
1 medium green pepper, seeded and cut into 1-inch pieces
1/2 pound mushrooms, sliced
1 can (16 ounces) tomato, wedges
2 teaspoons garlic salt
1 teaspoon flavor enhancer
1 teaspoon sweet basil, crushed, dried
1 teaspoon parsley, dried
1/2 teaspoon black pepper

In large frypan place oil and heat to medium temperature. Add chicken and saute, stirring, about 2 minutes. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally, about 15 minutes or until tender crisp. Add tomatoes, stirring carefully. Add garlic salt, flavor enhancer, basil, parsley and pepper. Simmer, uncovered, about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center.