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Chicken Ratatouille

Chicken Ratatouille

1/4 cup oil

2  breasts, cut into 1-inch pieces

2 small zucchini, unpeeled and thinly sliced

1 small eggplant, peeled and cut into 1-inch pieces

1 large onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

8 ounces mushrooms, slices

1 (15-ounce) can diced tomatoes

2 teaspoons garlic salt

1 teaspoon crushed basil

1/2 teaspoon pepper

Heat oil in large skillet. Sauté chicken about 5 minutes. Add zucchini, eggplant, onion, green pepper and mushrooms; cook until tender. Add tomatoes, stir carefully. Add remaining ingredients and simmer until done. Serve over rice.


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