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Chicken Vegetable Medley

SUBMITTED BY: Kim Marie Van Rheenen

"'This is a nice summer supper when fresh produce is abundant,' says Kim Marie Van Rheenan of Mendota, Illinois."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  35 Min
COOK TIME  30 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 4 tablespoons olive or vegetable oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 tomatoes - peeled, seeded and chopped
  • 2 medium eggplants, peeled and diced
  • 2 large green peppers, diced
  • 2 medium zucchini, diced
  • 1 large onion, diced
  • 1 (8 ounce) can tomato sauce
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.

FOOTNOTE

  • Nutritional Analysis: One serving (prepared with no-salt-added tomato sauce and without salt) equals 298 calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 88 mg sodium, 16 g carbohydrate, 0 fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 fat, 1 starch.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by House husband
This is good man food. Easy to make, delicious, and lots of it. I cut the chicken into one... MORE


 
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