dinner

Garden Chicken Sauté

20 Mins

4 Servings

Ingredients

4 Fresh Boneless Skinless Chicken Breasts

1/4 cup corn oil

1 small eggplant, peeled if desired, cut into 1-inch cubes

2 small zucchini, thinly sliced

1 medium green bell pepper, seeded, cut into 1-inch pieces

1/2 pound mushrooms, sliced

1 large onion, thinly sliced

1 can tomato wedges, 16 oz.

2 teaspoons garlic salt

1 teaspoon dried sweet basil, crushed

1 teaspoon fresh parsley, chopped

1/2 teaspoon black pepper

A wide variety of fresh summer vegetables and chicken sautéed in oil gives each plate a tasty, healthy look.

Directions

1. To prevent a bitter taste, toss eggplant cubes with 1 teaspoon salt and place in colander to drain for 30 minutes. Rinse and drain well before cooking.

2. Cut chicken into 1-inch pieces.

3. Heat oil in large skillet to medium. Add chicken and sauté, stirring, about 2 minutes.

4. Add eggplant, zucchini, green pepper, mushrooms and onion. Cook, stirring occasionally, about 15 minutes or until vegetables are crisp-tender. Add tomatoes, stirring carefully. Add garlic salt, basil, parsley and pepper.

5. Simmer, uncovered, about 5 minutes or until chicken is done or internal temp reads 170⁰F.