Busters Recipes

Chicken Ratatouille

1 pound boneless, skinless chicken breasts, cubed
1/4 teaspoon black pepper
1/2 cup chopped fresh basil
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 small eggplant, cubed
1 red onion, coarsely chopped
1 small zucchini, cubed
1 small summer squash, cubed
1 14.5-ounce Italian-style stewed tomatoes with juice
1/2 cup Parmesan cheese, divided

Cut chicken breasts into cubes and sprinkle lightly with black
pepper. Set aside. Rinse, dry and chop basil.

In a large skillet that has a cover, heat 1 tablespoon olive oil over
medium-high heat. Spoon in minced garlic and saute quickly until
lightly browned. Toss in chopped basil and stir until just wilted.
Add cubed chicken and saute until golden brown on all sides, about 4
minutes.

While it is cooking, cube eggplant, onion, zucchini and squash. Add
second tablespoon olive oil and then add vegetables, 1 at a time, to
hot skillet. Continue stirring to glaze all vegetables, about 6
minutes.

Add stewed tomatoes, stir to mix, cover skillet and reduce heat to
simmer. Allow stew to simmer until chicken is cooked through and
vegetables are tender, about 5 more minutes. Sprinkle on 14 cup
Parmesan cheese and pass the rest.

Serves 6.