Chicken Ratatouille

Oxmoor House
6 servings.

Ingredients

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Olive oil-flavored vegetable cooking spray
1 (3-pound) broiler-fryer, cut up and skinned
2 cups sliced zucchini
2 1/2 cups cubed eggplant
1 cup coarsely chopped onion
1 teaspoon minced garlic
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Prep: 19 Minutes
Cook: 50 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 3 to 5 minutes on each side or until browned. Transfer chicken to a 13- x 9- x 2-inch baking dish coated with cooking spray; set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and saute 3 minutes. Add eggplant, onion, and garlic; saute 4 minutes or until vegetables are tender. Add tomato and remaining 3 ingredients; stir well.

Pour vegetable mixture over chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 20 minutes or until chicken is done.

Created date

August 2009

Nutritional Information

Calories 170
Caloriesfromfat 20 %
Fat 3.7 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 9 g
Fiber 0.9 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 294 mg
Calcium 0.0 mg