The delicious sauce in this recipe comes from the South of France, and can be added to a
myriad of other meats and a wonderful melange of summer ripe vegetables. Serve with
rice...
4 medium chicken breast halves, skinned, fat removed, boned, cut into 1" pieces
1 tablespoon corn oil
2 zucchini, about 7" long, unpeeled, thinly sliced
1 small eggplant, peeled, cut into 1" cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1" pieces
1/2 lb. fresh mushrooms, sliced
1-16 oz. can whole tomatoes, cut-up
1 clove garlic, minced
1 1/2 teaspoons dried basil, crushed
1 tablespoon fresh parsley, minced
Freshly ground black pepper
Heat oil in large nonstick skillet. Add chicken and sauté 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.
Serves 4; 1/2 cup per serving.
Cooking time: 23 minutes
Nutritional information per serving:
Calories: 266
Total fat: 8g
Cholesterol: 66mg
Sodium: 253mg