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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a nice summer supper when fresh produce is abundant. Kim Marie Van Rheenan, Mendota, Illinois. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
4 tablespoons olive oil, divided |
8 ounces fresh mushrooms, sliced |
4 garlic cloves, minced |
3 tomatoes, peeled, seeded and chopped |
2 medium eggplant, peeled and diced |
2 large green peppers, diced |
2 medium zucchini, diced |
1 large onion, diced |
1 can (8 ounces) tomato sauce |
1 bay leaf |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
Directions:
1. In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving. Yield: 6 servings.
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