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Ratatouille - topped chicken

Yield: 4 Servings

Ingredients:

• 4 Chicken Breasts *
• 1 tb Olive Oil
• 1 md Onion Chopped
• 2 Cloves Garlic Minced
• 1/2 Red Bell Pepper Chopped
• 1/2 Green Bell Pepper Chopped
• 1 sm Eggplant Cubed
• 14 oz Chopped Canned Tomatoes
• 1 Yellow Squash Sliced
• 1 Zucchini Sliced
• 2 tb Fresh Oregano Pepper To Taste
• 1/2 lb Favorite Pasta

Instructions:

* Chicken breasts should be boned and skinned. ~------------------------------------------------------ ~----------------- Coat a nonstick skillet with olive oil. Add onions garlic peppers and eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350F. While sauce is simmering brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish set aside and keep warm. Cover chicken with sauce cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta.

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