I love the movie Ratatouille! When I saw the movie it made me want to try and make the dish. This is a delicious and healthy variation of it.
Ingredients
1 tablespoon of olive oil
1 small onion, thinly sliced
minced garlic
1 red pepper, thinly sliced
2 small zucchini, thinly sliced
1 can of diced tomatoes
1 small eggplant, unpeeled and coarsley chopped
1/4 cup fat free, reduced sodium chicken broth
1 teaspoon dried thyme leaves
3 tablespoons basil
Salt and pepper to taste
4 boneless skinless chicken breast halves
Directions
Preheat oven to 375 degrees. Spray 9×13 dish with nonstick spray. Heat oil in large skillet over medium heat. Add onion and minced garlic (to taste) and cook stirring frequently, until soft. Add red pepper, zucchini, tomatoes, eggplant, and chicken broth. Cover and simmer 10 to 15 minutes or until veggies begin to soften. Stir in herbs; season with salt and pepper. Place a layer of veggie mix in casserole dish, place chicken breasts on top of the veggies, and add the remaining veggies on top of the chicken. Bake 25 to 35 minutes or until the chicken is golden brown.
As you will see from the photo below we had our dinner with green beans and a baked potato. The recipe for the green beans is as follows : 1 lb of fresh green beans, garlic, and parmesan cheese. Boil the green beans until they are tender (5-7 minutes after water begins to boil) be sure not to over cook them. Once they are done, drain the water and place cooked green beans back in pan. Put a little oil in the pan with garlic and parmesan cheese to taste. Turn on to medium heat and let the green beans cook for a minute or 2 in that mix, shake with lid on top and serve warm!
Cooking for Life 