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Chicken Ratatouille

2 whole broiler-fryer chicken breast, skinned,boned and cut in 1-inch pieces
1/4 cup corn or vegetable 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 (16-ounce) can tomatoe wedges
2 teaspoons garlic salt
1 teaspoon dried sweet basil, crushed
1 teaspoon dried parsley
1/2 teaspoon black pepper

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

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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