Total Time
30 Mins
Yield
Makes 6 servings
Photo: Dhanraj Emanuel; Styling: Buffy Hargett

How to Make It

Step 1

Sauté onion and eggplant in hot olive oil in a large nonstick skillet over medium-high heat 5 minutes or until tender and light brown around edges. Add squash, garlic, and bell pepper; sauté 5 minutes or until tender. Add tomato, basil, and 1/4 tsp. each kosher salt and freshly ground pepper. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.

Step 2

Remove vegetable mixture from skillet. Cover loosely with aluminum foil to keep warm. Wipe skillet clean.

Step 3

Rinse chicken, and pat dry. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken in flour, shaking off excess.

Step 4

Fry chicken, in 2 batches, in hot canola oil in skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels; cover and keep warm. Transfer to a serving dish, and top with vegetable mixture.

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