Ann Costa'S Chicken Ratatouille Recipe

Name: Ann Costa'S Chicken Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. Mazola corn oil; 2 whole broiler-fryer chicken breasts, skinned, boned and cut into 1-inch pieces; 2 small zucchini squash, sliced thin (unpared); 1 small eggplant, peeled and cut into 1-inch cubes; 1 large onion, thinly sliced; 1 medium green pepper, seeded and cut into 1-inch pieces; 1/2 lb. mushrooms, sliced; 1 (16 oz.) can tomato wedges; 2 tsp. garlic salt; 1 tsp. Accent flavor enhancer; 1 tsp. dried sweet basil, crushed; 1 tsp. dried parsley; 1/2 tsp. black pepper

Servings: persons

1/4 c. Mazola corn oil
2 whole broiler-fryer chicken breasts, skinned, boned and cut into 1-inch pieces
2 small zucchini squash, sliced thin (unpared)
1 small eggplant, peeled and cut into 1-inch cubes
1 large onion, thinly sliced
1 medium green pepper, seeded and cut into 1-inch pieces
1/2 lb. mushrooms, sliced
1 (16 oz.) can tomato wedges
2 tsp. garlic salt
1 tsp. Accent flavor enhancer
1 tsp. dried sweet basil, crushed
1 tsp. dried parsley
1/2 tsp. black pepper

1
Heat corn oil in large frying pan.
2
Add chicken and saute about 2 minutes on each side.
3
Add zucchini, eggplant, onion, green pepper and mushrooms.
4
Cook, stirring occasionally, about 15 minutes or until tender.
5
Add tomatoes with juice, stirring carefully.
6
Add garlic salt, flavor enhancer, basil, parsley and pepper.
7
Simmer about 5 minutes or until fork can be inserted in chicken with ease.
8
Serve chicken on large platter with mound of rice in center.
9
6 servings.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. Mazola corn oil, 2 whole broiler-fryer chicken breasts, skinned, boned and cut into 1-inch pieces, 2 small zucchini squash, sliced thin (unpared), 1 small eggplant, peeled and cut into 1-inch cubes, and more.

Yes, Ann Costa'S Chicken Ratatouille falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ann Costa'S Chicken Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions