Chicken Ratatouillepoultry 2 tablespoon olive oil -- divided 1 medium onion -- chopped 1 medium green pepper -- seeded and 1 sliced 2 small zucchini -- sliced 2 medium tomatoes -- cut in wedges 2 medium garlic cloves -- minced 1 lb chicken breasts without skin 1 cut in strips 3 tablespoon fresh basil -- chopped 1 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoon lemon juice In a large skillet, over medium-high heat, heat 1 Tbs of the oil. Add onion and bell pepper and cook until soft, about 3 minutes. Add zucchini and cook until it begins to brown, about 3 minutes. Add tomatoes and garlic and cook until soft, about 3 minutes. Push vegetables to one side, add remaining 1 Tbs oil and the chicken strips. Cook, stirring until chicken begins to brown, about 3 minutes. Stir in basil, oregano, salt and pepper; continue cooking until chicken is cooked through and liquid has evaporated, about 5 minutes. Just before serving, stir in lemon juice. Recipe By : First 8/1/94 From: Date: 05/28 |
