Chicken Ratatouille recipe from Heart Health e-zine

[Guest guest]

Chicken Ratatouille

Served over [brown rice, for phase 2&3] this delicious

dish is loaded with vegetables and skinless chicken breasts,

making it a lower fat, lower salt one-dish meal.

***Omit rice for phase 1***

1 Tbsp vegetable oil

4 medium chicken breast halves, skinned, and fat removed, boned,

and cut into 1-inch pieces

2 zucchini, about 7 inches long, unpeeled and thinly sliced

1 small eggplant, peeled and cut into 1-inch cubes

1 medium onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1/2 lb fresh mushrooms, sliced

1 can (16 oz) whole tomatoes, cut up

1 clove garlic, minced

1-1/2 tsp dried basil, crushed

1 Tbsp fresh parsley, minced

to taste black pepper

Heat oil in large nonstick skillet. Add chicken and saute about

3 minutes, or until lightly browned.

Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook

about 15 minutes, stirring occasionally.

Add tomatoes, garlic, basil, parsley, and pepper; stir and

continue cooking about 5 minutes, or until chicken is tender.

Broil 6 inches from heat, 15 minutes on each side, brushing with

marinade every 5 minutes. Discard any leftover marinade.

Yield: 4 servings--Serving Size: 1-1/2 cup

Each serving provides: - **this was tallied using white rice -

the brown rice will add fiber, which I see isn't listed, or are

the carbs. :-( sorry - I copied it from the website.

Calories: 266

Total fat: 8 g

Saturated fat: 2 g

Cholesterol: 66 mg

Sodium: 253 mg