This is the perfect one-dish dinner when the garden is in full swing. Feel free to substitute whatever is overflowing in your garden or at the market for the vegetables in the ratatouille.
1 small red onion, chopped
1/2 (1-lb.) eggplant, peeled and chopped
2 tablespoons olive oil
2 small summer squash, chopped
2 garlic cloves, minced
1 medium-size red bell pepper, chopped
1 medium tomato, diced
1/4 cup chopped fresh basil
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 (4-oz.) chicken breast cutlets
1/3 cup all-purpose flour
1 cup canola oil
Garnish: fresh basil leaves
How to Make It
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.
Remove vegetable mixture from skillet. Cover loosely with aluminum foil to keep warm. Wipe skillet clean.
Rinse chicken, and pat dry. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken in flour, shaking off excess.
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.