HERBED CHICKEN RATATOUILLE

HERBED CHICKEN RATATOUILLE image

Yield 4 people

Number Of Ingredients 22

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4 boneless, skinless chicken breast halves
1 teaspoon salt
½ teaspoon fresh ground black pepper
Cooking spray
2 tablespoons Extra Virgin Olive oil
4 Roma tomatoes, diced
1 yellow onion, cut in 1 inch pieces
1 medium eggplant, peeled and cut in 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 medium yellow squash, cut into 1 inch pieces
2 red chili peppers, thinly sliced
1 green bell pepper, seeded and cut in 1 inch pieces
1 red bell pepper, seeded and cut in 1 inch pieces
5 cloves garlic, chopped
1 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
Garnish: 1 tablespoon chopped fresh marjoram
4 fresh basil sprigs
4 tablespoons shredded Parmesan, divided

Steps:

Season the boneless, skinless chicken breasts with salt and pepper. Spray a large (12 inch) heavy cast iron skillet with cooking spray. Add the olive oil to the skillet and heat over medium high heat. Add the chicken, smooth side down first, and brown for 3 minutes per side. Remove the chicken to a platter and cover. To the same skillet, add the tomatoes, onion, eggplant, zucchini, yellow squash, chili peppers, green bell pepper, red bell pepper and garlic. Saute together for 5 minutes. Stir in the chicken broth, red wine vinegar, chopped basil, thyme, and marjoram. Return the chicken, cut side down, to the skillet, and cover. Reduce the heat to medium and simmer for 20 minutes. To serve, divide the vegetables among 4 plates and top each with a chicken breast. Garnish with the fresh marjoram, basil sprigs and shredded Parmesan.